| ROULADE | Dish cooked or served in rolled form (7) |
| LYONNAISE | Relating to food cooked or served with fried onions (9) |
| SPINACH | Iron-rich leaf vegetable that can be juiced or served in dishes such as eggs Florentine, saag paneer, spanakopita or smoked haddock tart (7) |
| GUMBALL | Small colourful orb or pellet of candy-coated "chewie", dispensed from a coined-operated machine or served in a conical cup of ice cream (7) |
| SCALLOP | Shellfish cooked en-papillote or in its shells, pan-fried or served as ceviche (7) |
| COMPOTE | Fruit cooked or preserved in syrup (7) |
| CROWDIE | Traditional Scottish cream cheese that can be used to make Cranachan or served with oatcakes or whisky (7) |
| CUSTARD | Sauce used for trifle or served with jam roly-poly, apple pie or crumble (7) |
| PARSNIP | Root vegetable often roasted with potatoes or served with puy lentils and watercress or grated into remoulade (7) |
| GNOCCHI | Dumplings made of pieces of semolina pasta or potato, used to garnish soup or served alone with sauce (7) |
| AVOCADO | Green stone fruit used to make guacamole or served mashed on toast (7) |
| GARNISH | Small amount of salad, herbs, etc used to decorate cooked or prepared food (7) |
| TROTTER | Pig's foot, especially when cooked or pickled |
| TORTELLINI | Pasta in the form of rings, traditionally stuffed with meat or ricotta or served in a broth (10) |
| RISOTTO | Rice dish cooked in stock with tomatoes, meat or seafood (7) |
| ESCARGOT | French for a snail in its natural state or served in its shell with garlic butter (8) |
| TIMBALE | Dish cooked in mould (7) |
| STIRFRY | Dish cooked in wok or frying pan |
| BIRYANI | Indian dish cooked by Iranian without a name (7) |
| POLENTA | Italian dish cooked on plate |
