Redwall Feasts Bot

[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!

Mushroom pasties with onion gravy, leek'n'carrot bake, or maybe some freshly-baked crusty seeded brown bread? Heat up some of that mushroom and barley soup we had for dinner last night.

Lattice-topped quince tarts sat alongside whortleberry pies and strawberry roly-poly pudding. To refresh the palate there was honey cider, dark ale, cellar-cooled dandelion'n'rosehip tea, fizzy spiced fruit cordial, and rosehip cup.

A large platter of cheese and onion flan stood steaming in the center of the board, surrounded by fennel, cloudberry, dandelion, hazelnut, dried fruit, and cheese salad, along with sage cheese and carrot and turnip bread.

Oh, I say, Friar Broggle's done us proud! Apple pie with fresh cream, pear crumble, leek'n'lettuce pasties, yellow cheese studded with chestnuts, and tansy an' coltsfoot cordial. Hmm, I would have enjoyed a cup of tea, though. Cordial always makes me dozy at lunchtime.

They set out potato, onion, and carrot bake, placed redcurrant fritters on trays, and filled a clean pail with dandelion an' burdock cordial.

I want a slice o' that big cake, the one with nutmeg cream an' preserved rose petals all over the top!

What time is it? Just past noon, wot. I'd normally be sittin' down to me post-luncheon snack now. Almond an' raspberry wafers, scones with blackberry jelly an' butter, with a nice pot o' elder-bark tea.

Apple cinnamon pie with fresh cream, elderberry tarts, blackberry muffins, and flatcake with nuts and berries—everything needed for a lovely bonfire night.

They sipped Coggs Stickle's fizzy pear cider and munched hot woodland scones that contained chunks of candied fruit. The elders drank special dandelion beer and cut slices of celery and onion cheese to go with it.

Would you like to join us? Maybe we'll have some of that hazelnut cheese and a shrimp 'n' mushroom pasty or two, with lots of leek gravy, of course.

They had prepared a light lunch of chopped hazelnut salad and maple wafers with soft white cheese, eaten near the gooseberry patch.

Simple, really, one small apple and blackberry pie to each plate, four candied apples, three honeyed plums, and a good ladle of whipped meadowcream to dip 'em in, per plate, per creature.

A large platter of Grayling a la Redwall stood steaming in the center of the board, surrounded by woodland salad, along with autumn nutcheese and onion bread.

Dishes went this way and that from paw to paw, woodland pudding, hot berry pies, colorful trifles, tasty tarts, steaming soup, freshly baked bread with shiny golden crusts, old cheeses studded with celery and carrot pieces.

Wild grape woodland pie with quince and hazelnut sauce, pear and redberry tarts, honeyed hazelnuts, and beechnut cake preserved in honey—everything needed for a lovely jubilee.

He cut a large wedge of white cheese with sage and acorns, arranging it on a platter with some salad, baked parsnips, and a farl of warm beechnut bread.

The meal was a serve-yourself affair: celery and carrot soup, minted potato'n'leek turnovers, strong old hazelnut and buttercup cheese, harvest bread, apple flans, pear tart with meadowcream, and October ale or dandelion an' burdock cordial to drink.

The young ones sat on the floor eating thick slices of fresh flatbread spread with honey and elderberry jelly and sipping from beakers of hot mint an' apple tea.

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

The leek and potato soup was magnificent, as was the summer salad with herbs, plum scones with honey, cheese and celery dip, and redcurrant cordial.