[Not The Bot] Food referenced from imaginary_golux's "An Overview of the Foods of the Redwall Abbey Universe" on AO3. Thank you for being an invaluable reference when building this bot!.

Hot rosehip an' dandelion bud tea, a flagon of cold mountain pear cordial, some freshly-baked dried apple and preserved plum tarts, and a plate of arrowroot and almond biscuits.

Lunchtime! Bring any of those Dibbuns you can find with you. Come on, it's being served in the orchard—celery and leek turnovers, followed by whipped cream and honeyed pears. And I want to see clean paws before anybeast gets served!.

Tea in the orchard was extremely pleasant. Friar Bibble provided them with some candied chestnut cake, thin honey sandwiches, and hot herbal tea.

They camped at the edge of the path that night. Seated by a merry little fire they had a good supper of strawberry scones, plumcake, and strawberry juice.

He cut a large wedge of celery an' herb cheese, arranging it on a platter with some salad, beetroot and scallions, and a farl of warm crispy bread.

Elderflower bread was served with Guosim cheese, a large damson and pear crumble was brought out, and mint an' pennycress cordial and coltsfoot'n'burdock tonic flowed freely.

See that liddle keg yonder—aye, that un. Well, that's the best wild plum brandy ever fermented in these cellars. That big tun barrel at the back now, that's mulled nettle ale. Very good of a winter's night with toasted hazelnut and buttercup cheese.

A pot of mint an' rosehip tea with honey to go in it, a platter of maple wafers with soft white cheese, and thyme-crusted bread lightly spread with clover butter.

Redwall's elderberry an' plum cordial, finest in Mossflower. Try it with some barley bread an' soft white cheese.

Several bustling hedgehogs served them a breakfast of fresh greengages, newly baked bread full of hazelnuts an' chestnuts, and cool oat an' barley cordial.

I want a slice o' that big cake, the one with custardy cream an' candied strawberries all over the top!.

Drull Hogwife was loading the trolley with jugs of cold honey an' blackberry cordial and elderberry pies, which were being pulled from the ovens with a long paddle.

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

A smidgen of greengage jam-filled willowcake, a pawful of gooseberries, a swig of rosehip tea, a beaker full of redcurrant an' roseleaf cordial, some of the strawberries with cream, lots of cheese and celery dip, and an extra-large helping of mushroom and gravy flan.

At the end of the table sat a tempting pan of marinated cabbage stalks, steeped in creamed white turnip with nutmeg, alongside bowls of whortleberries grown at the Abbey.

A pot of mint tea with honey to go in it, a platter of flatbreads with cheese and wild parsley, and chestnut and barley bread lightly spread with gooseberry jelly.

The young molemaid helped herself to a plate of summerfruit salad and a hazelnut wafer spread with soft white cheese.

Candle and lantern lights twinkled against spotless white linen. Friar Bunfold's great fruit and honey cake dominated all; it stood above the fresh loaves of wheat, oat, and barley bread, golden brown crusts glowing.

Here, matey, how's that for plum and damson cup? Try some of this hot root punch. How d'you like fruit an' honey cake? Have a wedge. D'you reckon you'd get the better of one of these honeyed hazelnuts? Come on then.

Friar Hugo produced a tasty onion soup and some scones and honey, with some elderberry an' burdock cordial to wash it down.