Laid out on the table were potato and mushroom turnovers, with woodland stew with herbs and onions, oatcakes, and a mixed fruit cake.

The young hares set food and drink before their guests. 'Enough tuck to kill a duck here.' 'Autumn salad an' a beaker of wild plum brandy.' 'How about freshbaked carrot and onion flan?' 'Some scones with blackberry jelly, very good y'know!'

They camped at the edge of the path that night. Seated by a merry little fire they had a good supper of wheat scones, mixed fruit cake, and fizzy apple cider.

Cheese'n'mushroom pasties, shrimp'n'mushroom bake in parsley and turnip sauce, or maybe some freshly-baked crusty cheesebread? Heat up some of that leek and bean soup we had for dinner last night.

A large wildberry tart graced the centre table, surrounded by small bowls of pears and cream, hazelnut and pear flan, and pear and chestnut flans. Servers went around with large jugs of rosehip cordial, specially brewed by Brink Greyspoke, the old cellarkeeper.

A pot of borage an' rosehip tea with honey to go in it, a platter of strawberries with cream, and oatbread lightly spread with blackcurrant jelly.

Magnificent aromas of honey an' blackberry scones, baked fruitloaf, and beechnut cakes assailed their nostrils from the top shelf of the oven.

Would you like to join us? Maybe we'll have some of that celery-studded yellow cheese and a cheese pasty or two, with lots of herb gravy, of course.

At the rough-hewn kitchen table, they nibbled on warm strawberry scones topped with strawberry preserves.

Tea in the orchard was extremely pleasant. Friar Glisum provided them with some raspberry seedcake, thin soft cheese and watercress sandwiches, and hot elder-bark tea.

Laughter and merry chatter rose to the rafters of the big room beneath the Abbey. On the tables, candied plums and honeyed hazelnuts vied for place with summer salad and vegetable pasties.

Soon everybeast was tucking into soft cheese and watercress sandwiches, hazelnut bread, speckled nut cheese, and one of Friar Dubble's sweet arrowroot puddings. There was willowbark tea or rosehip'n'redcurrant wine to go with it.

Chestnut and barley bread, hot and crusty from the ovens, with honey or damson preserves to spread on it. Pancakes, bilberry scones, and savory turnovers were passed to and fro among the beakers of wild plum juice and hot comfrey an' dandelion tea.

He stuffed himself with toasted coltsfoot and rosehip scones, slices of mixed fruit cake, honey sandwiches, a mushroom pasty with gravy, and a large tankard of nutbrown ale.

Whilst the shrews made the raft streamworthy, the rest sat on the bank lunching on leek'n'onion pasties and leek and potato soup.

The food was good, but not fancy: figs and russet apples, nuts and whortleberries, hot chestnut flour pancakes, soft arrowhead bread, cheeses, and motherwort tea, with flagons of cordial for those who wanted it.

Mmmm! I smell hot blackcurrant pie and beechnut sponge, and scones, fresh from the oven too, with quince jam spread on them.

Whilst the shrews made the raft streamworthy, the rest sat on the bank lunching on potato, mushroom, and carrot pasties and leek and onion soup.

Cellar supplies all up an' waitin'. First barrel of last October's ale tapped, maple tree cordial, mint an' apple tea, strawberry fizz, oh, and a small firkin of plum'n'beetroot wine, to keep out the chill.

Arrowhead bread, warm and fresh from the ovens, spread with plum and damson preserves and washed down with dark ale.

They served a celebratory supper of early-spring vegetable soup and baked loaves of sage-crusted bread, with a dessert of pear crumble, made from fresh ingredients which the Dibbuns had gathered from the orchard.

Yurr, lookit ee gurt spiced apple pudden! Oh, an see those likkle greengage tarts, they've got cream on top that looks like a twirl. Mmm! Have you tasted the soup yet? 'Tis full o' rockshrimp an' hotroot!

Lattice-topped blackcurrant tarts sat alongside damson cream pies and damson'n'greengage pudding. To refresh the palate there was pale honey cider, spiced nettle ale, cellar-cooled motherwort tea, fizzy pear cordial, and raspberry cup.

Yurr, lookit ee gurt strawberry roly-poly pudden! Oh, an see those likkle quince tarts, they've got cream on top that looks like a twirl. Mmm! Have you tasted the soup yet? 'Tis full o' rockshrimp an' seaweed!

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

The mushroom and barley soup was hearty, as was the summer salad, maple scones with honey, celery and woodland herb dip, and pear cordial.

Whilst the shrews made the raft streamworthy, the rest sat on the bank lunching on potato, mushroom, and carrot pasties and celery soup.

Lunchtime! Bring any of those Dibbuns you can find with you. Come on, it's being served in the nursery—leek and onion turnovers, followed by buttercup cream and acorn dumplings. And I want to see clean paws before anybeast gets served!

Hot comfrey tea, a mug of cold peach'n'elderberry brandy, some freshly-baked strawberry tarts, and a plate of horsechestnuts baked in cider.

The afternoon meal included carrot and turnip flan, dandelion salad, and pea and cabbage soup. Back and forth the delicious fare went from paw to paw amid banter, laughter, and animated conversation.

What could be nicer than a foamin’ goblet of good mulled nettle ale? Mmmm, with some hazelnut and almond bread an’ red cheese. Ice cold rosehip an' dandelion bud tea an’ a thick slice of mint-cream cake.

They had prepared a light lunch of summer salad with hazelnuts and arrowroot wafers, eaten near the redcurrant patch.

Lunchtime! Bring any of those Dibbuns you can find with you. Come on, it's being served in the orchard—turnip and carrot bake, followed by buttercup cream and candied strawberries. And I want to see clean paws before anybeast gets served!

There was steaming hot leek-and-mushroom soup with elderflower bread, followed by leek and carrot bake topped with yellow cheese. This was followed by a hefty fourseason plumcake topped with custard. Hot rosehip an' mint tea was served, along with sparkling cider.

At the end of the table sat a delicious wild onion, carrot, and leek soup topped with crumbled oat scones, alongside bowls of plums grown at the Abbey.

Carrot and mushroom bake topped with cheese, with shrimp, leek, mushroom, and spring onion stew, toffee apples, and pear tart. All was washed down with a variety of drinks. Dandelion ale, hot rosehip an' almond flower tea, elderberry an' rosehip cordial or rosehip'n'elderflower water.

In the kitchens, Sister Pansy was at their wits' end. The Foremole and his team had decided to make the biggest blueberry pudding ever seen in Mossflower country. Flour, fruit, honey and cream everywhere!

They tucked into wild beetroot soup, pear and chestnut turnovers, and some cold pear an' apple cordial.

Carrot and onion flan, with carrot, turnip, pea, and leek stew, almond shortbread, and rhubarb tart. All was washed down with a variety of drinks. Mulled nettle ale, hot pennycress an' comfrey tea, wild fennel an' coltsfoot cordial or dandelion water.

A large platter of Grayling a la Redwall stood steaming in the center of the board, surrounded by chopped hazelnut salad, along with Guosim cheese and arrowhead bread.

He cut a large wedge of white celery cheese, arranging it on a platter with some salad, roasted turnips and carrots, and a farl of warm brown bread.

Onion bread, warm and fresh from the ovens, spread with blackcurrant jelly and washed down with bilberry cordial.

Mmmm! I smell hot fruit pie with cream and honeyed plum pudding, and scones, fresh from the oven too, with gooseberry jelly spread on them.

For their last meal of the day, they made button mushroom and parsley turnovers garnished with tangy pickles, fennel, cloudberry, dandelion, hazelnut, dried fruit, and cheese salad, sage-crusted bread, and candied fruits.

On the well-laden table, glasses of plum'n'apple cider and elder-bark tea vied for place with baked sweet chestnuts, roseleaf and cowslip custard, and currant and berry pie.

One trolley had a big barrel of burdock cordial and some goblets on it. The other held a mouthwatering three-tiered cake topped with nutcream.

Yes, carrot and turnip flan, that's jolly nice. I like harvest salad with almonds, nut and honey roly-poly pudden, hot scones with damson preserves, lashin's o' the stuff! Er, damson an' honey pie, strawberry cream tart, orchard fruit cake with a wedge of cheese, anythin' like that.

Wild onion and leek soup provided by the otters; a large flagon of elderberry fizz cordial; Friar Soogum's famous bilberry pie; hazelnut rolls; beechnut sponge; and cask of plum beer brewed by the hedgehogs.

Redwall's mulberry brandy, finest in Mossflower. Try it with some sage-crusted bread an' yellow cheese studded with hazelnuts and carrot.

The leek and onion soup was delicious, as was the hogweed and dandelion salad dressed with crowfoot and garlic mustard, oat an' dried fruit scones with honey, cheese and celery dip, and dandelion'n'burdock cider.