| STEWED | It's cooked - or drunk! (6) |
| TOAST | It may be eaten (or drunk!) (5) |
| SCAMPI | Langoustine or Dublin Bay prawn tails when cooked or prepared in breadcrumbs or other ingredients (6 |
| CONFIT | French word for a dish of duck or goose, for example, cooked or preserved in its own fat (6) |
| CELERY | Stalks eaten raw or cooked or used as seasoning (6) |
| SHRIMP | Prawn-like shellfish, traditionally potted in butter; its bright pink colour when cooked; or, something puny, like such a small edible crustacean (6) |
| NESSIE | Is seen when swimming (or drunk?) (6) |
| STONED | Ready to be eaten - or drunk (6) |
| DINNER | Something eaten or drunk in the Red Inn (6) |
| LOADED | Very rich... or drunk (or perhaps both) |
| OYSTER | Shellfish that may be served cooked or raw |
| STARVE | Eat very small dinner finally cooked, or take nothing |
| HEALTH | Learner in open country may be good, bad or drunk (6) |
| DOWNED | Ate or drunk |
| LOCKED | Fastened with a key, or drunk |
| TAGINE | North African stew, or the dish it's cooked in (6) |
| PAELLA | Spanish dish named after the pan it's cooked in (6) |
| TAMALE | It's cooked in cornhusks |
| BUCCANEERS | Word originally denoting French hunters of wild oxen in the Caribbean who cooked or cured meat on wooden frames or "barbecues", later corsairs, pirates or sea rovers (10) |
| RARE | Old sparse, today's scarce, like gold dust, hens' teeth or ancient glass; or, once a word for a "half-cooked" or soft-boiled oeuf, now "bleu" for boeuf (4) |
