The Official Narnia Cookbook. Литагент HarperCollins USD

1 cup fresh mint leaves

       ½ cup malt vinegar

       ¼ cup water

       2–3 tablespoons granulated sugar (see note)

       Pinch of salt

      1. Wash the mint leaves and chop finely.

      2. In a small saucepan, combine the vinegar, water, sugar, and salt and bring to a boil, stirring until the sugar is dissolved. Stir in the mint and simmer for 5 minutes. Taste and adjust seasoning if needed.

      3. Serve at room temperature in a small jug with a spoon.

      Note: Substitute 3 tablespoons of wildflower honey for the granulated sugar to add a tangy flavor to the mint.

       PIGEON PIE

      When I was a boy at The Kilns, there were wild wood pigeons that often raided our vegetable garden for anything they could find. It soon became my job to try to keep them under control with a shotgun, and I was a very proud boy when the cook served a pigeon pie for dinner. Cold pigeon pie is delicious for lunches too. In country areas of England and Ireland, you can still get pigeon pie now and then. For America, we have substituted Cornish game hens, which taste very similar. Narnians don’t have shotguns, and so Dwarfs and Telmarines hunt with longbows. Shooting a bird on the wing with an arrow takes a great deal of skill, however, so most castles have their own dovecotes, in which pigeons are bred for the table. Pigeon pie is regularly on the menu at Castle Anvard and Cair Paravel.