Hot barley soup with red pepper, wild ransom, and hotroot was being served with large flat oatcakes, there was currant and berry pie and dandelion burdock cup to follow.

Don't start talkin' about scoff, you'll have everybeast goin' on about feasts they were at seasons ago. All that ripe fruit an' crumbly cheese an' acorn salad, aye, an' pennycloud cordial. Look, you've got me at it now!

Food was served on the open decks, hogcooks bustling in and out of their huts, carrying pans of thick porridge flavored with cut fruit and honey, the staple diet of Waterhogs. This was accompanied by hot cheese an' onion flans and mugs of crabapple cider.

Hazelnut bread, hot and crusty from the ovens, with honey or apple and blackberry preserves to spread on it. Chestnut flour pancakes, acorn scones, and savory dumplings were passed to and fro among the beakers of raspberry juice and hot mint an' rosehip tea.

Magnificent aromas of potato scones, blackberry muffins, and rhubarb and maple crumbles assailed their nostrils from the top shelf of the oven.

I could do a spot o' damage to a blackberry tart with meadowcream right now. Wouldn't mind if it was hot or jolly well cold...

Never had she tasted such marvelous things. Alternating between cheesebread, fruit pie with cream, woodland salad, carrot and leek flan, mintcream cakes, and honey-glazed preserved fruits, she held her own with the best trencherbeasts.

The Dibbuns were spooning in damson'n'greengage pudding and swigging pear cordial as if they had survived a seven-season famine.

Toasted teacakes with a smear of honey on 'em, now that's my choice, with a good beaker of redcurrant cordial.

Laughter and merry chatter rose to the rafters of the big room beneath the Abbey. On the tables, candied plums and sugared hazelnuts vied for place with early-autumn salad and vegetable bakes.

I'd like a beaker of bilberry cordial and a big pastie, a beetroot and mushroom one; after that I think I'd go for a piece of hot blackcurrant and plum crumble, with sweet cream and beechnut sauce poured all over it.

The centerpiece was a massive moist sweet seed an' barley cake, decorated with sugared maple leaves and surrounded by trifles of various colors—bright red-current, green gooseberry, pale pink rose, and delicate woodland violet.

It is, sah, teatime doncha know, wheat bread with clover butter, hazelnut and honey turnovers an' pennycress an' comfrey tea, wot!

Cellar supplies all up an' waitin'. First barrel of last October's ale tapped, tansy an' coltsfoot cordial, willowbark tea, dandelion fizz, oh, and a small firkin of rosehip'n'redcurrant wine, to keep out the chill.

Never had she tasted such marvelous things. Alternating between rye bread, apple cinnamon pie with fresh cream, spring salad, onion flan, plum cakes, and honey-glazed preserved fruits, she held her own with the best trencherbeasts.

Friar Furdle produced a tasty mushroom, radish, and seafood stew and some scones and honey, with some mint an' rose cordial to wash it down.

Chestnut and mushroom bake, with woodland stew with herbs and onions, oat muffins, and strawberry tart. All was washed down with a variety of drinks. Mulled nettle ale, hot pennycress an' comfrey tea, dandelion an' burdock cordial or elderflower water.

They set out roasted wild turnips, placed apple fritters in honey on trays, and filled a flagon with Tansywine.

A smidgen of strawberry roly-poly pudding, a pawful of gooseberries, a swig of rosebay willowherb tea, a beaker full of plum'n'apple cider, some of the honeyed hazelnuts, lots of grilled chestnut and yellow cheese dip, and an extra-large helping of cheese and onion turnovers.

Around the south wall was a scene of merry chaos. Gnoff came to meet them, a beaker of dandelion cordial in one paw and a half-eaten wheat scone, dripping honey, in the other.

Autumn veggible soup, celery 'n' apple crumble, with pear tart an' elderberry cup to follow. How'll that suit ye?

He found the others breakfasting by the wall. He sat down to join them, helping himself to beechnut toast, gooseberry and damson jam, and a beaker of cold mint an' apple tea.

Tea in the orchard was extremely pleasant. Friar Bellows provided them with some raspberry seedcake, thin cucumber sandwiches, and hot mint an' comfrey tea.

The most impressive single offering on the table was a wide diamond of sweet arrowroot shortcake, with all the fruits of the summer piled on it, fixed there by stiff comb honey blended with a puree of apple and raspberry.

I'd have a wedge of soft white cheese, the one with nuts in it, and one, no two, of Friar Furdle's fresh nutfarls, straight from the oven.

It's called dandelion an' burdock fizz. Very nice with snowcream pudding and gooseberries—go on, fill your plate.

A smidgen of summercream pudding, a pawful of cherries, a swig of comfrey tea, a beaker full of sparkling cider, some of the cucumber sandwiches, lots of cheese and celery dip, and an extra-large helping of cheese and celery flan with sage and parsley.

Oat an' dried fruit scones, warm and fresh from the ovens, spread with honey and washed down with dandelion'n'burdock fizz.

Yes, cheese 'n' nut flan, that's jolly nice. I like woodland salad with apples, whortleberry sponge pudden, hot scones with soft cheese, lashin's o' the stuff! Er, damson cream pie, bilberry tart, seedcake with a wedge of cheese, anythin' like that.

I'd have a wedge of yellow cheese, the one with herbs in it, and one, no two, of Friar Bellows's fresh wheat farls, straight from the oven.