| GOOEY | Like a roasted |
| PEA | A spherical green leguminous seed of a papilionaceous climbing plant's pod, packed with nutritious flavour perfectly suited to creamy soup, garden salad, fritters, kedgeree, pasta primavera or a roast |
| CARVE | Slice, as a roasted turkey |
| GAMECHIPS | Round, thin slices of fried potato served with a roasted meat such as pheasant, grouse or venison (4,5) |
| WISECRACKING | Pulling one's leg for sage and crispy skin on a roasted leg of pork left out (12) |
| GAME | - chips, round, thin slices of fried potato served with a roasted meat such as pheasant, grouse or venison (4) |
| KABOB | A pieces of meat, fish or vegetable roasted on a skewer (5) |
| ALMOND | Nut-like kernel eaten roasted and smoked as a snack or ground in korma, romesco sauce or cakes containing lemon and polenta (6) |
| COCOA | Powder made from the ground and roasted seed of a W. African tree used to make a non-alcoholic beverage |
| CELERIAC | Turnip-like root vegetable typically roasted whole, pureed for soup or sliced into matchsticks with a mandolin for remoulade (8) |
| ARTICHOKE | Jerusalem -; tuber of a species of sunflower, roasted as a vegetable (9) |
| CHESTNUT | Sung about by Nat King Cole, a kernel of a deciduous tree often roasted, used for chocolate truffle cake or candied for Marron glace (8) |
| ATTACKED | Roasted food eaten by a delinquent youth |
| ROTI | Ail ___ (Roasted garlic in a Montreal restaurant) |
| HAZELNUT | Kernel also called a filbert that can be crushed/sprinkled on pan-fried scallops or roasted carrots |
| ANTIPASTO | Hors d'oeuvre or appetiser such as a portion of olives, marinated artichoke hearts, prosciutto, mozzarella or roasted almonds, traditionally served as the first course of an Italian meal (9) |
| MACHE | French name for lamb's lettuce, a buttery-tasting salad leaf served in warm salads with roasted carrots, parsnips, butternut squash etc (5) |
| SIENNA | Ferruginous earth used as a pigment in oil and watercolour painting, normally yellowish-brown (raw) but reddish-brown when roasted (burnt) (6) |
| CHERVIL | Feathery flatleaf parsley-like herb that can be swirled into courgette soup pounded into butter or sprinkled over mayonnaise or roasted fennel (7) |
| SHALLOTS | Small onion-like bulbs used in pickling, roasted whole or finely chopped for sauces/dressings (8) |
