| AGARAGAR | Jelly prepared from seaweed (4-4) |
| AGAR | A fish jelly prepared from seaweed (4) |
| ASPIC | Clear savoury jelly prepared from meat or fish stock, included in the 14th-century recipe collection Le Viandier (5) |
| PRESERVE | General name for an often homemade food prepared from fruit or vegetables such as jam, jelly, marmalade, lemon curd or chutney (8) |
| PASTRAMI | Highly seasoned smoked beef usually prepared from a shoulder cut; from Romanian, 'to preserve' (8) |
| GELATINE | Clear substance prepared from bones and hides (8) |
| CREOSOTE | A wood preservative prepared from coal tar (8) |
| ANISETTE | French liqueur prepared from an aromatic seed (8) |
| SEMOLINA | Milk pudding prepared from these particles of wheat (8) |
| INFUSION | General word for an extract or drink prepared from steeping herbs or tea leaves in liquid (8) |
| MARZIPAN | Confection prepared from ground almonds, often used for petit fours, sweets or to cover cakes (8) |
| DYNAMITE | A high explosive prepared from nitroglycerine patented by Swedish physicist Alfred Nobel (8) |
| PETROLEUM | Sort of jelly prepared in our temple (9) |
| COALGAS | Fuel from seaweed wrapped in lettuce (4,3) |
| LAVERBREAD | Welsh dish made from seaweed (10) |
| AGARS | Lab gels derived from seaweed |
| ANGLE | Fish head extracted from seaweed |
| MSG | Compound first isolated from seaweed broth |
| FLYAGARIC | Nice cop, perhaps, impounding unknown substance derived from seaweed or fungus (3,6) |
| IODINE | Element with antiseptic properties obtained from seaweeds etc. (6) |
