| DUXELLES | Mushroom, shallot and herb mixture used for beef Wellington or crostini (8) |
| CHASSEUR | From the French meaning "huntsman", a mushroom, shallot and wine sauce for poultry (8) |
| PATE | Savoury food similar to parfait, rillettes or duxelles used for Beef Wellington (4) |
| ENTREE | Beef Wellington or rack of lamb |
| BOURSIN | Brand of soft French cheese with garlic and fine herbs or black pepper for bread, crackers, crostini or canapes (7) |
| ROSTI | Crostini included potato dish |
| SCALLION | Name, essentially for a spring onion, but also any one of its milder or younger alliaceous kin, including leek, shallot and Welsh onion, all with tunicated skin (8) |
| TZATZIKI | From Persian for "herb mixture", a Greek version of Indian raita (8) |
| LIMEWASH | A milky mixture used for coating walls (8) |
| HALLOUMI | Peeled shallot and cumin for cheese (8) |
| UMBRELLA | Blue marl mixture used for weatherproofing (8) |
| BROTHERS | Siblings sort out herb mixture (8) |
| BREADING | Mixture used for frying |
| HEREFORD | Cattle breed widely used in temperate areas, mainly for beef production (8) |
| BECHAMEL | White sauce based on milk infused with bay leaves, peppercorns, shallots and herbs, gradually added to roux (8) |
| PASTRAMI | Accomplished meat producer joins "Institute for Beef" (8) |
| MARJORAM | Spoil Scottish sweetheart with butter and herb (8) |
| GALLOWAY | Black cattle reared for beef named after a southwestern region (8) |
| ROSEMARY | Fragrant evergreen shrub and herb (8) |
| REUNITED | Peaches & Herb song that reached No. 4 in the UK charts in 1979 (8) |
