| HUMMUS | A Middle Eastern hors d'oeuvre of pureed chickpeas with garlic and lemon (6) |
| CAESAR | --- salad, a dish of lettuce, cheese and croutons with a dressing of olive oil, garlic and lemon juice (6) |
| GREMOLATA | In cooking, a garnish of finely chopped parsley, garlic and lemon zest (9) |
| RENOIR | Impressionist whose oeuvre of some 6,000 paintings includes The Cup of Chocolate, The Large Bathers and The Umbrellas (6) |
| COULIS | From French for "to flow", a sauce of pureed sieved raspberries, red peppers or other fruit/vegetables (6) |
| SCAMPI | Made with garlic and butter |
| CARPACCIO | Named after a Venetian painter, an Italian hors d'oeuvre of thinly sliced raw beef served with ingre |
| CRUDITES | A traditional French hors d'oeuvre of mixed raw vegetables (8) |
| LEGUME | General name for a plant in the family that includes peas, beans, lentils and chickpeas (6) |
| BOMBAY | ____ mix, Indian snack of spicy ingredients such as peanuts, chickpeas and flaked rice (6) |
| ROLLMOP | Hors d'oeuvre of herring and gherkin (7) |
| TAHINI | Chickpeas' hummus partner (6) |
| BRANDADE | ____ de morue is a Provencal dish of pureed salt cod, olive oil, bread, garlic and milk |
| CHANNA | Indian chickpeas |
| SUMMERPUDDING | Dessert of pureed soft fruits with bread or sponge (6,7) |
| SMOOTHIE | A thick drink of pureed fruit, with yogurt perhaps (8) |
| TARAMASALATA | *Greek dip of pureed roe, olive oil and lemon juice |
| BOURSIN | Brand of soft French cheese with garlic and fine herbs or black pepper for bread, crackers, crostini or canapes (7) |
| BERRY | "Queen of Cakes" whose oeuvre of some 70 cookery books includes her festive Christmas Collection (5) |
| AIOLI | Sauce made with garlic and olive oil |
