| BOEUF | French word for meat traditionally roasted and served with horseradish or cooked in bourguignon sauce (5) |
| ROASTBEEF | Cooked meat traditionally served with horseradish |
| ESCALOPE | A thin slice of meat, often veal, coated with egg and breadcrumbs, fried and served with a rich sauc |
| HEAT | Thermal energy transferred by conduction, convection or radiation; or, the spiciness of chillies, horseradish or mustard, e.g. (4) |
| PERT | Sauc |
| CHESTNUT | Edible seed of a deciduous tree, traditionally roasted in winter, pureed for chocolate cake, chopped for stuffing or candied for Marron glace (8) |
| GOSHT | Transliteration for the Urdu and Persian word for meat, used in Indian cookery |
| YAM | Vegetable found in the Swahili word for "meat" |
| PULSE | Leguminous seed such as a lentil, chickpea or bean, used for dhal, hummus, soup, tofu or curry, or cooked in aquafaba (5) |
| TAMALES | Mexican food of seasoned meat and corn flour steamed or cooked in corn husks |
| ENDIVE | Also known as escarole, a Mediterranean leaf vegetable eaten braised, raw in salads or cooked in omelettes or gratin (6) |
| CREAM | Unctuous jollop, eaten with strawberries, yielding butter when churned or cooked in chicken a la king, fricassee or supreme (5) |
| HAM | Cooked meat with horseradish and mustard starters (3) |
| COMPOTE | Fruit preserved or cooked in syrup (7) |
| LAMB | Meat traditionally included in the Rovers' speciality dish of hotpot in Coronation Street (4) |
| TAMARIND | Seed pod pulp eaten fresh or cooked with rice and fish or preserved in curries and chutneys (8) |
| ALMOND | Nut-like kernel eaten roasted and smoked as a snack or ground in korma, romesco sauce or cakes containing lemon and polenta (6) |
| NIBS | Writing points of fountain pens and quills; or, shelled, roasted and crushed coffee, cacao or cocoa beans (4) |
| GEFILTE | ____ fish is ground deboned fish meat, traditionally cooked inside intact fish skin |
| SALAD | A dish of raw or cooked vegetables or herbs; a leafy green plant such as lettuce, grown for or used in this; fruit cocktail; or, any diverse medley (5) |
