| WATERCRESS | Mustardy plant typically eaten with orange segments, mackerel, beef steak, parsnips... (10) |
| OREGANO | Seasoning duck with orange segments (7) |
| CEREAL | Breakfast food that can chaotically be eaten with orange juice |
| PICCALILLI | Yellow mustardy sauce, in a jar (10) |
| FRUITSALAD | A colourful cocktail or medley of berries, grapes, melon balls, orange segments, pineapple chunks etc; or, military slang for a display of medals, ribbons and other decorations (5,5) |
| WELLINGTON | Beef -, steak dish (10) |
| VEGETABLES | Edible roots, leaves, stems, pods or buds, such as Brussels sprouts, carrots, parsnips or potatoes (10) |
| SANDPIPERS | Edward mashes parsnips for waders (10) |
| CRACKERS | Thin, dry biscuits typically eaten with cheese (8) |
| SAMOSA | Pastry typically eaten with mint chutney |
| TARTARESAUCE | Condiment typically eaten with fish |
| PIGS | Slang for orange segments; or, animals with litters called farrows (4) |
| TARTARE | Steak ____ , minced beef steak served raw mixed with onions, raw egg and seasonings (7) |
| CABBAGE | Cultivated brassica plant, typically with a short thick stalk and a large head of green or reddish edible leaves (7) |
| PIMPERNEL | Plant typically having small, star-shaped flowers, also known as shepherd's weatherglass (9) |
| MOSS | Type of plant typically growing in dense mats on trees, rocks, moist ground etc (4) |
| SEDGE | A grass-like plant, typically growing in wet ground (5) |
| SUCCULENT | Drought-resistant plant, typically a xerophyte, whose parenchyma cells are adapted for storing water (9) |
| HELLEBORE | Plant typically having showy flowers and poisonous parts; sometimes called the Christmas rose (9) |
| TRICHOME | Small hair or other outgrowth from the epidermis of a plant, typically unicellular and glandular (8) |
