| EDAMAME | Dish of soybeans boiled in their pods |
| OBEYS | Synonym for "does as told" formed by anagramming the first five letters of "soybean" |
| NEWPOTATOES | Small vegetables boiled in their skins (3,8) |
| PEAS | Garden vegetables known in French as petit pois, used for various dishes including risotto, pasta primavera or eaten straight from their pods (4) |
| SHELL | Remove (peas) from their pods (5) |
| PILAF | Mid-eastern dish of rice boiled in a seasoned liquid usually containing meat or fish |
| HAGGIS | Scottish dish of offal, oatmeal, suet and seasonings boiled in a skin (6) |
| GRUEL | Name of a thin/liquid food of oatmeal boiled in water; or, an old informal word for punishment (5) |
| HOMINY | In the US, ground maize boiled in water (6) |
| SUPPAWN | Kind of porridge made with maize flour boiled in water (7) |
| PRALINE | Substance made of nuts boiled in sugar, used to fill chocolates (7) |
| DUFF | Northern dialect for dough, thus flour pudding boiled in a bag; or, in other senses, a word for coal dust, leaf litter, the buttocks/rump or something broken/useless (4) |
| APOT | Boiled in ___, as per potatoes |
| POT | What a lobster is boiled in |
| GIDEONBIBLE | Hotel guide being boiled in a stew |
| CLOOTIE | -- dumpling, suet pudding steamed or boiled in a cloth (7) |
| BEGGAR | One scrounging food that may be boiled in pub (6) |
| SEETHED | Boiled in anger |
| PORRIDGE | Oatmeal boiled in water or milk (8) |
| NOIR | Hard-boiled, in a way |
