| CALAMARI | Squid as in cookery (8) |
| VERJUICE | Often prepared by a vigneron, the tart green extract of unripe crab-apples, grapes or other fruit, used as a source of sourness in medieval kitchens and in cookery today (8) |
| ROSEMARY | Herb with needle-like leaves used in cookery, aromatherapy and as a symbol of remembrance (8) |
| CULINARY | Relating to or used in the kitchen or in cookery (8) |
| TEASPOON | Five millilitres in cookery (8) |
| FLOODLIT | Line in cookery books, maybe, was intensely illuminating (8) |
| ORIGANUM | Mediterranean variety of wild marjoram used in cookery (8) |
| ANGELICA | Candied stem used in cookery (8) |
| GELATINE | Transparent setting agent used in cookery (8) |
| MARJORAM | Fragrant herb used in cookery (8) |
| COLANDER | Strainer used in cookery (8) |
| TURMERIC | Spice obtained from the rhizome of a plant of the ginger family, used in cookery, dyeing or to flavour golden milk (8) |
| CHASSEUR | In cookery, a sauce consisting of mushrooms and white wine (8) |
| OLIVEOIL | Liquid used in cookery |
| WELLDONE | A commendation by no means rare in cookery |
| PUMPKIN | Fruit known as the king of the vegetable patch, related to squashes, cucumbers, watermelons and courgettes, versatile in cookery as it can be served in sweet, savoury or spicy dishes (7) |
| OIL | Substance derived from olives, walnuts, lavender, linseed, safflower etc used in cookery, aromatherapy and art as well as in cricket for preserving bats (3) |
| SPONGEFINGER | A boudoir biscuit or savoiardi in the shape of a lady's pinkie that is used in cookery to soak up the juice in a charlotte or the Marsala/sherry in the base of tiramisu or trifle (6,6) |
| GLOVE | Designed for fashion by Cornelia James or Dents, a garment also worn in cookery, gardening and silver service as well as a number of sports (5) |
| HYSSOP | Mint with aromatic and pungent leaves used in perfumery and as a seasoning in cookery. (6) |
