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Late spring vegetable soup provided by the otters; a large flagon of dandelion wine; Sister Pansy's famous redcurrant, apple, and blackberry tart; arrowroot wafers; candied fruit sponge; and cask of rosehip cup brewed by the hedgehogs.

Oh, I say, Friar Alder's done us proud! Damson cream pie, apple 'n' quince crumble, leek'n'onion turnovers, yellow sage-and-onion cheese, and blackcurrant cordial. Hmm, I would have enjoyed a cup of tea, though. Cordial always makes me dozy at lunchtime.

The early-spring vegetable soup was excellent, as was the apple, cheese, and nut salad, woodland scones with honey, celery and woodland herb dip, and spiced nettle ale.

Supper commenced in earnest. Huge harvest salad, garnished with yellow sage-and-onion cheese, almond bread, cream of mushroom soup, and mushroom, potato, and onion pasties in gravy.

Redwall's plum cordial, finest in Mossflower. Try it with some seeded brown bread an' hazelnut and carrot cheese.

The young squirrel helped herself to a plate of acorn salad and a maple wafer spread with soft white cheese.

Golden loaves of Abbey bread shone in the candlelight; tureens of steaming mushroom and chestnut stew were placed at intervals, between wedges of pale gold cheese with chives and apples and a summer salad.

Toasted hazelnut scones with a smear of honey on 'em, now that's my choice, with a good beaker of dandelion an' burdock cordial.

Oh, well done! Nothin' prettier than a plum an' greengage tart with a good crisscross lattice of pastry on it. Open the top ovens, I can smell that pot pie, it's ready!

Early-spring veggible soup, blackberry apple crumble, with apple tart an' dandelion an' burdock fizz to follow. How'll that suit ye?

They sipped Furlo Stump's fizzy apple cider and munched hot acorn and chestnut scones that contained chunks of candied damson. The elders drank special horse-chestnut beer and cut slices of nut-studded cheese to go with it.

She gathered up some food—a wedge of raspberry seedcake, a hunk of beechnut and hazelnut cheese, and a small fresh-baked crusty oat farl.

At the end of the table sat an exquisite loaf of honey-soaked oat-rye bread, filled with dried fruit, alongside bowls of strawberries grown at the Abbey.

You a-comin' in for summat to eat? There's fruit biscuits, wildberry tart, an' cold bilberry cordial.

Lattice-topped rhubarb tarts sat alongside quince an' elderberry pies and meadowcream pudding. To refresh the palate there was honey cider, dark ale, cellar-cooled mint tea, fizzy bilberry an' apple cordial, and gooseberry cup.

Lunch was a fairly simple one: sliced fruits—apple, pear, greengage, and plum, some fresh-baked biscuits and elderberry jelly, and elderberry an' larkspur cordial, foamy and cold from Tragglo Spearback's vaults.

The Dibbuns were spooning in plum pudding and swigging dandelion an' burdock cordial as if they had survived a seven-season famine.

They took afternoon tea under a gnarled quince tree, eating warm honeyed barley scones topped with cherry preserves.

Hot rosehip tea, a flagon of cold rosehip'n'apple cider, some freshly-baked strawberry cream tarts, and a plate of roast chestnuts with cream.

Supper was laid out for them; celery and mushroom turnovers, with forager’s stew, almond biscuits, and a wild cherry and almond cake.