| RATATOUILLE | A vegetable casserole made of tomatoes, aubergines, peppers, etc, fried in oil and stewed slowly (11) |
| BRAISED | Stewed slowly in a closed container |
| CASSEROLE | Meat dish stewed slowly in a cooker (9) |
| SMOULDERING | Burning slowly (11) |
| SAMOSA | In Indian cuisine, a triangular pastry with a savoury filling fried in oil or ghee (6) |
| DEGAS | Artist noted for his bronzes of dancers and his studies in oil and pastel of ballerinas, horse-racing and the millinery trade (5) |
| OLIVE | A tree with branches traditionally symbolising peace and stone fruits often served as antipasti or appetisers with drinks; or, a slice of beef wrapped around a savoury filling and stewed (5) |
| CHIP | Small piece of potato in oil, and a small piece of bark on soil! (4) |
| BHUNA | Medium-hot curry made with spices fried in oil or ghee to form a paste; from Urdu, 'to be fried' (5) |
| NIGHTSHADE | Family of plants that includes tomatoes, aubergines, capsicums, chilli peppers and potatoes (10) |
| FRITTER | Piece of fruit, etc fried in batter (7) |
| CROQUETTES | Savoury cakes of minced meat, fish, etc, fried in breadcrumbs |
| TERRAROSA | A light red pigment produced from iron oxide and used in oil and watercolour painting |
| PROPANE | Flammable hydrocarbon gas of the alkane series used as a bottled fuel, occurring in oil and natural gas (7) |
| NACHO | A small piece of tortilla topped with cheese, hot peppers etc. (5) |
| SALSAVERDE | What is the green Mexican sauce made of coriander, parsley, hot peppers etc? (5,5) |
| ALAKING | Diced chicken in a rich cream sauce of green pepper, etc (7,3,4) |
| CHICKEN | Diced chicken in a rich cream sauce of green pepper, etc (7,3,4) |
| VINAIGRETTE | Salad dressing of two or three parts oil to one part vinegar seasoned with salt, pepper etc. (11) |
| HOTPOT | Meat and vegetable casserole with a covering of sliced potato (6) |
