| FROMAGE | - frais; variety of originally French soft cheese that is typically served with compote or used to thicken a savoury sauce (7) |
| EEL | Fish used to "t___eport" in "Donkey Kong Bananza" |
| PASTRAMI | Highly seasoned smoked beef that is typically served in thin slices (8) |
| ENTOMB | Creamy-yellow variety of originally Dutch potato, used as an all-rounder (6) |
| CHERRY | Summer orchard fruit used for Black Forest gateau, clafoutis, compote or glaceed for fruitcake (6) |
| BRIE | Soft cheese that pairs nicely with 13-Across |
| ANTIQUARKS | Opposed to soft cheeses that come in various flavours |
| ORANGES | Still Life with Compote, Apples and a"; 1899 oil on canvas by the Fauvist described in 1 Across (7) |
| RONDEAU | Form of verse, originally French, of 13 or 10 lines with two rhymes (7) |
| FOURS | Word linking with "plus" for a style of shooting breeks, or with "petit" for bite sized cakes or biscuits, traditionally sec, glaces, frais and deguises (5) |
| BOURSIN | Brand of creamy fromage frais-like French cheese formerly advertised with the "du pain, du vin..." slogan (7) |
| DELFTWARE | Type of originally Dutch tinglazed pottery used to make blueand-white tiles and tulipieres or the later English variety for items such as puzzle jugs and flower bricks (9) |
| OXO | Name of a brand of originally beef stock cubes that is also a phrase meaning "hugs and kisses" (3) |
| SATAY | SE Asian dish of marinated meat or other ingredients on wooden skewers, typically served with a spicy peanut sauce (5) |
| FRUITSALAD | A cocktail or compote of chopped berries, cherries, grapes, kiwi, orange and/or other seasonal pickings; or, alluding to said tropical rainbow-like medley, an array of military colours, decorations, m |
| AGATE | Stone consisting of a variety of chalcedony that is typically banded in appearance (5) |
| CASSEROLE | From the Greek for "cup" and the Latin for "ladle, pan", an originally French word for a stew; or, the oven-to-table lidded dish in which said pot-au-feu is cooked (9) |
| PESTO | Sauce originating in Genoa in the Liguria region of northern Italy in the mid-nineteenth century, typically served with pasta (5) |
| LAUD | Sing or speak the praises of, originally as an act of worship (4) |
| APPLESAUCE | Name of an absolute "nonsense" of a pomaceous puree or compote of Bramleys or other cookers as an accompaniment for roast pork (5,5) |
