| TIAN | Provencal gratin of ratatouille style vegetables cooked in a terracotta dish of the same name (4) |
| DAUBE | French stew, especially of beef, traditionally made in a terracotta pot |
| STEW | A dish of food, usually meat with vegetables, cooked in water or a stock (4) |
| BAKE | Batch of biscuits, bread, cakes or pies prepared at one time; or, a general word for an oven-cooked mixture of ingredients in the form of a gratin, lasagne or a tian e.g. (4) |
| SOUP | Meat or vegetables cooked in liquid and eaten with a spoon in winter (4) |
| FELL | Dropped portion of ratatouille? Footman recoiled! (4) |
| CURRY | An Indian dish of meat or vegetables cooked in a sauce of spices and usually served with rice (5) |
| REMY | Rodent hero of "Ratatouille" |
| LASAGNE | Pasta in the form of sheets used to make a dish of the same name (7) |
| GOLD | Au gratin Only starter that's stale (4) |
| SATE | Gratin fully, slake (4) |
| STIRFRY | A dish of small pieces of meat or vegetables cooked rapidly in a wok or frying pan over a high heat (4-3) |
| CASSEROLE | Meat and vegetables cooked in a covered dish (9) |
| ONION | Vegetable cooked in two stages as the base of the Indian dish dopiaza (5) |
| RAMEN | From "hand-pulled noodles", Japanese soba-like strips served in a broth-like dish of the same name (5) |
| JULIENNE | A soup made of various thinly sliced vegetables cooked in broth (8) |
| ROASTPOTATO | Starchy vegetable cooked in the oven in a little fat or oil (5,6) |
| TOPPING | An old-fashioned way of saying "ripping" or "splendid"; the opposite of "tailing" when prepping vegetables; or, a layer of breadcrumbs, cheese, crumble or dough upon a gratin, pizza, rhubarb pudding o |
| POTAUFEU | A stew with boiled beef and vegetables cooked in an earthenware container (3,2,3) |
| DHANSAK | Indian dish of meat or vegetables cooked with lentils and spices, originating in the Parsi community (7) |
