| GREMOLATA | In cooking, a garnish of finely chopped parsley, garlic and lemon zest (9) |
| TABBOULEH | Eastern Mediterranean bulgar wheat salad with lots of finely-chopped parsley (9) |
| JARDINIERE | Word, from the French for "female gardener", for a decorative flower box or plant stand; a garnish of mixed seasonal legumes; or, a style of drapery with a floral pattern and crescent-shaped ruffled h |
| CAESAR | --- salad, a dish of lettuce, cheese and croutons with a dressing of olive oil, garlic and lemon juice (6) |
| HUMMUS | A Middle Eastern hors d'oeuvre of pureed chickpeas with garlic and lemon (6) |
| AMANDINE | French culinary term indicating a filling or garnish of almonds (8) |
| CROUTON | Soup garnish of cubed bread (7) |
| SCHNITZEL | Veal cutlet cooked in touch of lemon zest around Switzerland (9) |
| MINCEMEAT | Finely chopped beef or lamb; a spiced mixture of brandy-soaked apple, citrus peel, dried fruit and suet as a filling for festive pies; or, anything thoroughly diced or ground (9) |
| SALADHERB | To accompany it: in large bowl, initially stick chopped parsley? (5,4) |
| TWIST | A bend in a road; a swindle; a silk thread; a mixed drink; a spiral-shaped barley sugar, roll of bread/tobacco, sliver of lemon zest or wineglass stem; or, a style of hip-gyrating dance (5) |
| RAITA | An Indian condiment of finely chopped cucumber and mint in yogurt, served with curries (5) |
| PATE | Top of the head / rich paste or spread of finely chopped and spiced meat or fish |
| TABOULI | Salad of finely chopped bulgur, parsley, tomatoes and mint? |
| QUENELLE | A poached dumpling of finely chopped chicken, fish or veal (8) |
| PATES | Rich pastes or spreads of finely chopped meat or fish |
| CURLS | Chocolate "blossoms", eddies of water, twists of lemon zest, wreaths of smoke or other things likened to the shape of ringlets of hair (5) |
| CURATOR | Administrator finding a bit of fun in cooking a carrot (7) |
| WIENERSCHNITZEL | Regional dish cooked in Winchester with lemon zest and endive tips (6,9) |
| PEANUTOIL | Liquid used in cooking a sort of pilau - not with rice, ultimately (6,3) |
