| CARPACCIO | Dish of meat or fish finely sliced or pounded thin and sliced raw (9) |
| GRAVEL | A loose set of small water-worn or pounded stones (6) |
| MORTAR | A vessel in which chillies, garlic, ginger, nuts, whole spices etc are crushed or pounded with a pestle (6) |
| BATTERED | Smashed or pounded; destroyed |
| GALANTINE | Cold dish of meat or poultry which is boned, cooked, stuffed then pressed into shape and glazed (9) |
| MEDAILLON | A small round or oval portion of meat or fish (9) |
| LAMINATED | Determined beast will be returned finely sliced (9) |
| PATRONAGE | Sponsorship for tennis player - Cash and sliced orange (9) |
| BEARSDOWN | Presses on - the breeds cooked and sliced now (5,4) |
| WAFERTHIN | Very finely sliced (ham, eg) |
| TERIYAKI | In Japanese cookery, a dish of meat or fish marinated in soy sauce and grilled (8) |
| FILLET | Latin "thread", but today's ribbon or band for the hair; or, a long thin boneless goujon or steak of meat or fish (6) |
| TIKKA | Indian dish of meat or vegetables marinated in yogurt and spices and dry-roasted, usually in a clay oven (5) |
| CURRY | An Indian dish of meat or vegetables cooked in a sauce of spices and usually served with rice (5) |
| JALFREZI | Hot Indian dish of meat or vegetables with chillies and spices (8) |
| DOPIAZA | Indian dish of meat or seafood cooked and garnished with onions (7) |
| DHANSAK | Indian dish of meat or vegetables cooked with lentils and spices, originating in the Parsi community (7) |
| BROTH | A thin soup of meat or fish or vegetable stock. (5) |
| STEW | Dish, usually of meat or fish with vegetables, cooked in water or stock (4) |
| LANCASHIREHOTPOT | Regional dish of lamb or mutton with onions and sliced potatoes (10,6) |
