| EDAMAME | A Japanese dish of salted green soya beans boiled in their pods, typically served as an appetiser (7) |
| ERUDITE | Thinly cut raw vegetable served with dip as an appetiser (7) |
| MEZE | Selection of hot and cold dishes, typically served as an hors d'oeuvre (4) |
| STARTER | No substitute for an appetiser (7) |
| HORSDOEUVRE | A small dish served as an appetiser before a main meal (4,7) |
| CAPONATA | A Sicilian dish of aubergines, olives and onions served as an appetiser (8) |
| CANAPE | A bite-sized item of food, served as an appetiser or with drinks at receptions (6) |
| KIMCHI | A traditional Korean side dish of salted and fermented vegetables (6) |
| SUCCOTASH | US dish of green maize and beans boiled together |
| CROSTINI | Pieces of toast with toppings, served as an appetiser (8) |
| CONSOMME | Clear soup made by concentrating and clarifying meat or chicken stock, often served as an appetiser (8) |
| PEAS | Garden vegetables known in French as petit pois, used for various dishes including risotto, pasta primavera or eaten straight from their pods (4) |
| CANAPES | Small toasts served as appetisers (7) |
| NEWPOTATOES | Small vegetables boiled in their skins (3,8) |
| BACON | A usual breakfast item of salted and smoked pork strips |
| DISCREET | Cautious sort of dieter when consuming starters of salted cod (8) |
| ABASEMENT | Shame meat and beans boiled (9) |
| TARTARE | Steak ---, raw mince appetiser (7) |
| CHEESEANDONION | Flavour of salted crisps (6,3,5) |
| FLITCH | Side of salted, cured pork |
