SM Stirling, On The Oceans Of Eternity (New York, 2000), Chapter Twenty-One, pp. 420-425.
Beef ribs and loin of forest pig in wild garlic and herbs spitted over coals;
freshly baked bread;
bread and cheese toasted while the meat cooks.
I am vegetarian by preference and dislike olives but would be able to survive on the rest of this menu - and indeed also on meat if there were no alternative. Our vicarious enjoyment of food continues.