| FRITTERS | Pieces of meat, fruit or vegetables cooked in batter (8) |
| PIE | Baked dish of meat, fruit, custard, etc., with a top and base of pastry |
| CURRY | An Indian dish of meat or vegetables cooked in a sauce of spices and usually served with rice (5) |
| SOUP | Meat or vegetables cooked in liquid and eaten with a spoon in winter (4) |
| BEARESSENTIALS | Meat, fruit, honey? |
| JULIENNE | A soup made of various thinly sliced vegetables cooked in broth (8) |
| CALABASH | Fruit starter of clafoutis as cooked in batter |
| POTAUFEU | A stew with boiled beef and vegetables cooked in an earthenware container (3,2,3) |
| PRESERVE | Food traditionally home-made from a glut of seasonal kitchen garden fruit or vegetables such as damson jam, quince marmalade, marrow chutney or piccalilli (8) |
| ORCHARDS | Source of fruit or vegetables (8) |
| BEETROOT | Vegetable cooked or used in salads and pickles (8) |
| STIRFRY | A dish of small pieces of meat or vegetables cooked rapidly in a wok or frying pan over a high heat (4-3) |
| SMOOTHIE | A drink made from pureed fruit or vegetables (8) |
| CELERIAC | Vegetable cooked by a cleric without energy (8) |
| HEIRLOOM | Old variety of non-hybrid fruit or vegetable, also called heritage (8) |
| STEW | Dish, usually of meat or fish with vegetables, cooked in water or stock (4) |
| DHANSAK | Indian dish of meat or vegetables cooked with lentils and spices, originating in the Parsi community (7) |
| KEBAB | Meat and/or vegetables cooked on skewer (5) |
| TIAN | Provencal gratin of layered ratatouille vegetables cooked in a dish of the same name (4) |
| CASSEROLE | Meat and vegetables cooked in a covered dish (9) |
