| MORNAY | Gruyere-flavoured bechamel served with coquilles St Jacques or foods such as broccoli, cauliflower, eggs or cod (6) |
| DAIRY | Farm for the production of milk or foods derived from such including butter, cheese and cream (5) |
| GOOS | Baby words or foods |
| SCALLOPS | Molluscs served seared with pancetta or in the dish Coquilles St Jacques (8) |
| SCALLOP | With pinkish roe called coral, a mollusc with two fan-shaped shells, used for coquilles St Jacques, some varieties of fisherman's pie or caramelising (7) |
| BROILERS | Coquilles St. Jacques cookers |
| SYRUP | Maple -; ingredient used to flavour savoury foods such as ham, roasted parsnips or bacon as well as sweet recipes such as pancakes and waffles (5) |
| GOJI | Red wolfberry of a shrub known as Duke of Argyll's tea tree or vicar's tea party, often served in dishes with whole foods such as seeds, nuts, grains, vegetables or fruits (4) |
| CRUCIFER | From the Latin for "cross", a person carrying a small rood in a church procession; or, a brassica with four-petalled cross-shaped flowers, such as broccoli, cabbage, collard, kale, mustard or turnip ( |
| GRIDDLE | Iron plate for cooking drop scones or Scotch pancakes; or, a pan with ridges for charring foods such as sliced courgettes, halloumi or flatbread (7) |
| PITTA | Type of flatbread traditionally served with foods such as souvlaki, hummus, taramosalata or falafel |
| FALAFEL | Ball or patty of spiced, mashed chickpeas, eaten with foods such as pitta bread or hummus (7) |
| GRAPES | Berry-like vine fruits served in sole Veronique, pressed for wine or sun-dried and baked in foods such as tea bread, malt loaf or Chelsea buns (6) |
| ENOKI | Variety of edible Japanese mushroom growing in clumps, served with foods such as miso broth, tofu, udon noodles, spring onions, pak choi etc (5) |
| SAGE | Burned in a ritual known as smudging, a herb with velvety leaves used to flavour foods such as cheese, stuffing, sausage rolls, risotto and gnocchi (4) |
| SLICES | Cut portions of bread, cake, pizza etc; shares generally; or, broad spatulas for lifting flat foods, such as fish fillets, fried eggs or pancakes (6) |
| CANISTERS | Containers, usually made of metal, in which dry foods such as tea or coffee are stored (9) |
| CHOPPINGBOARD | A durable plastic or wood slab on which foods such as meat and vegetables are cut (8,5) |
| VEGETABLE | Any culinary plant, such as broccoli (9) |
| ROUND | Part song such as Frere Jacques or Three Blind Mice |
