| CORNOIL | Cooking ingredient with a high smoke point |
| LEMONZEST | Cooking ingredient with a twist? |
| SESAMEOIL | Pantry staple with a high smoke point |
| SUET | Fat with a high smoke point |
| AVOCADOOIL | Sauteing option with a high smoke point |
| GHEE | Cooking fat that has a high smoke point |
| RECIPE | Old word for a medicinal formula or prescription; or, a list of ingredients with a method, such as clergyman Sydney Smith's rhyming version for a salad dressing (6) |
| OLIVE | Greek salad ingredient with a Kalamata variety |
| ARTICHOKE | Salad ingredient with a heart |
| RETSYN | Certs ingredient with a trademarked name |
| PEARTOMATO | Salsa ingredient with a thin neck |
| TREACLE | Black -; ingredient with a flavour reminiscent of burnt caramel, used to sweeten gingerbread cakes and sticky toffee puddings or to glaze ham (7) |
| OLIVEOIL | Cold pressed, virgin or extra virgin, an ingredient with a taste that varies depending on its climate of origin (5,3) |
| PASTE | A soft substance typically made by mixing dry ingredients with a liquid (5) |
| STIR | Mix (ingredients) with a spoon |
| STIRUP | To mix ingredients with a spoon when preparing one's Christmas pudding on the Sunday before the season of Advent, for example (4,2) |
| MALTESE | Whisky ingredient, with three directions about a Mediterranean island (7) |
| LEEK | Vegetable that is a traditional ingredient with potatoes, onions and cream in vichyssoise soup (4) |
| RESPECTING | Uncovered fresh marmalade ingredient with gallons about (10) |
| WHIPPINGCREAM | Dessert ingredient with butterfat |
