| STEWPAN | A casserole, daubiere, Dutch oven, marmite or other pot in which to slow-cook meat/vegetables (7) |
| SKILLET | Cooking pot in which to place pheasant, say (7) |
| BRAISE | One way to slow-cook game (6) |
| BILLYCAN | A tin/pot in which to boil water, cook or make tea over a campfire (5-3) |
| SPREAD | Food such as butter, jam, Marmite or pate applied to bread; a double page; bedcover; or, a feast (6) |
| HIBACHI | Large earthenware pot in which charcoal is burnt used in Japan to provide indoor heating |
| STIRFRY | Dish of small pieces of meat, vegetables, etc, cooked rapidly in a wok or frying pan over a high heat (4-3) |
| VENISON | Dutch oven is only used to serve meat |
| FAJITAS | Mexican dish of soft tortillas wrapped around fried strips of meat, vegetables, etc (7) |
| DHANSAK | Traditional Indian dish of meat, vegetables and lentils (7) |
| STEWPOT | Dutch oven |
| TERRINE | A casserole tailless dog is about to start nibbling (7) |
| AMBIENT | Marmite regularly seen around in France: well, that's relaxing (7) |
| TOTASTE | Add a casserole mostly according to preference (2,5) |
| COVERED | Like a casserole |
| POT | A casserole, crock, pipkin, planter or other such vessel; a kitty; dialect for a hole eroded in limestone; or, a trophy, such as a silver cup (3) |
| DUMPLING | A "little lump" of suet-enriched dough for a casserole or stew; a pudding of apple encased in said soft stodgy paste; or, by extension, a round or roly-poly-shaped person or thing (8) |
| TANDOORI | Type of Indian cooking in which skewered meat, vegetables etc. are cooked over an intense fire in a clay oven (8) |
| TAGINE | Moroccan stew with various spices, apricots/prunes and almonds, or the clay pot in which it is slow-cooked (6) |
| STEWPOTS | Casseroles, cocottes, Dutch ovens, slow cookers, tagines etc in which to simmer ragouts and similar dishes (8) |
