The hobbits reach the haven of Tom Bombadil’s home after the evils of the old forest and sit down to a most welcome supper.
A door opened and in came Tom Bombadil. He had now no hat and his thick brown hair was crowned with autumn leaves. He laughed, and going to Goldberry, took her hand.
‘Here’s my pretty lady!’ he said, bowing to the hobbits. ‘Here’s my Goldberry clothed all in silver-green with flowers in her girdle! Is the table laden? I see yellow cream and honeycomb, and white bread, and butter; milk, cheese, and green herbs and ripe berries gathered. Is that enough for us? Is the supper ready?’
The Fellowship of the Ring, Chapter 7, In the House of Tom Bombadil
I’ve used the produce from Tom’s supper table to make a meal for feast week and given the ingredients a European twist with a cheese fondue and herb salad and a berry and yoghurt pudding (I substituted yoghurt for Tom’s milk).
Cheese Fondue (recipe adapted from Le Creuset)
1 garlic clove, halved
375ml dry white wine
500g coarsely grated Gruyère or Emmental cheese
3 teaspoons cornflour blended with 2 tablespoons of wine
a pinch of ground nutmeg
a little fresh ground black pepper
175g–225g French bread per person, cut into cubes, to serve
Rub the inside of the fondue pot with the cut side of the garlic.
Pour the 375 ml of wine into the pot and bring to the boil over a medium heat.
Reduce the heat to low and gradually add the grated cheese, a small handful at a time. Stir thoroughly to melt each handful before adding more.
Stir the blended wine and cornflour into the fondue. Continue cooking and stirring until the mixture is thick and creamy. Stir in the nutmeg. Add pepper to taste.
Transfer the fondue pot to the stand with the lit spirit burner. Serve with the bread cubes to dip into the fondue and a herb salad.
In a wine glass put layers of berries, Greek yoghurt and honey. Repeat with a layer of berries and Greek yoghurt.
Top with clotted cream and decorate with a few berries.