Cheese'n'celery pasties, carrot'n'mushroom bake topped with cheese, or maybe some freshly-baked crusty cheesebread? Heat up some of that leek and onion soup we had for dinner last night.

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

The Loamhedge and Mossflower mice had combined to provide a number of damson preserve pies, plum an' damson cake, and plum scones, and a cask of mint an' buttercup cordial.

Several bustling hedgehogs served them a breakfast of fresh bilberries, newly baked bread full of hazelnuts an' chestnuts, and cool spiced fruit cordial.

Magnificent aromas of damson scones, barley biscuits, and honeynut tarts assailed their nostrils from the top shelf of the oven.

I'd like a beaker of greengage cordial and a big pastie, a summer vegetable one; after that I think I'd go for a piece of hot apple and greengage crumble, with sweet rosehip sauce poured all over it.

Brown wheat bread, warm and fresh from the ovens, spread with clover honey icing and washed down with wild cherry an' redcurrant cordial.

Yurr, lookit ee gurt pear pudden! Oh, an see those likkle fruit 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!

The evening meal included turnip'n'tater'n'beetroot'n'bean deeper'n'ever pie, button mushroom and cress salad, and mushroom and turnip soup. Back and forth the delicious fare went from paw to paw amid banter, laughter, and animated conversation.

At the rough-hewn kitchen table, they nibbled on warm coltsfoot an' rosehip scones topped with gooseberry and damson jam.

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 chestnut an' mushroom flans and mugs of crabapple cider.

Hazelnut bread was served with yellow cheese studded with hazelnuts and carrot, a large elderberry pie with yellow summercream was brought out, and dandelion cordial and 10-season mead flowed freely.

There was bread and jam aplenty at the dinner table, with some tasty grain, turnip, carrot, and wild onion soup, a selection of pasties, a fine autumn salad, plus blackberry apple crumble for dessert, with the option of plum'n'maple pudding.

Lattice-topped maple tarts sat alongside whortleberry pies and pear'n'plum pudding. To refresh the palate there was rosehip'n'apple cider, mulled October ale, cellar-cooled herbal tea, fizzy elderberry an' rosehip cordial, and whortleberry cup.

They served a celebratory supper of hotroot soup and baked loaves of yellow dandelion bread, with a dessert of damson crumble, made from fresh ingredients which the Dibbuns had gathered from the orchard.

The food was good, but not fancy: grapes and russet apples, nuts and blackberries, hot pancakes, soft fruit bread, cheeses, and mint tea, with flagons of cordial for those who wanted it.

They put the basket down under a gnarled apple tree and began setting out food: a little chunk of cheddar cheese, small farls of soft sage- and thyme-crusted bread, a few elderberry muffins, and a flagon of tansy an' coltsfoot cordial.

Summer trifles, topped with meadowcream, jostled for position among mushroom an' onion flans, turnip'n'mushroom pasties, mushroom and dandelion petal soup, and the favorite of moles, deeper'n'ever turnip'n'tater'n'beetroot pie.

Late summer veggible soup, gooseberry crumble, with greengage tart an' wild fennel an' coltsfoot cordial to follow. How'll that suit ye?

Nutbread, warm and fresh from the ovens, spread with gooseberry jelly and washed down with pennycloud brew.