| CONFIT | A dish made by cooking a duck, goose etc in its own fat (6) |
| STEW | Dish made by cooking vegetable in liquid, usually with meat or fish (4) |
| BUILTUPAREA | Driving limited here by cooking a tubular pie (5,2,4) |
| ECRU | From the French for "raw", cotton, linen, silk etc in its natural unbleached state; or, its grege/off-white colour (4) |
| WATERFOWL | Aquatic bird such as a duck, goose or swan, or any one of those inhabiting the wetlands founded by Sir Peter Scott at Slimbridge (9) |
| WILDFOWL | A duck, goose or swan; or, such aquatic birds collectively (8) |
| SAGE | A garden labiate plant used as a stuffing for goose, etc (4) |
| TAXIDERMY | Team in trade adapted my way of stuffing goose etc |
| ACHARI | Type of curry from north India made by cooking chicken with pickling spices (6) |
| TEMPEH | Indonesian dish made by deep-frying fermented soy beans, traditionally wrapped in banana leaves (6) |
| MUESLI | Breakfast dish made by Greek character on foreign isle (6) |
| SAMOSA | Indian dish made by Hebrew prophet in South Africa |
| PAELLA | Rice dish made by father and girl (6) |
| PANADA | Spanish dish made by flavouring boiled bread |
| HEROIC | Undaunted by cooking rice? Oh! (6) |
| CONFITARTIST | Chef who's expert at preparing duck in its own fat? |
| LARBOARD | Wild pig in its own fat calls for old port |
| SYRUP | A thick, sweet liquid made by cooking sugar with water (5) |
| GRUEL | Thin easily digested broth made by cooking meal in water or milk / porridge |
| OMELETTE | A type of dish made by beating eggs and cooking them in a flat pan (8) |
