| TAPENADE | Savoury paste in Provencal cuisine made with capers, black olives and anchovies (8) |
| TAPENADES | Spreads made with capers, olives and anchovies |
| AIOLI | Sauce in Provencal cuisine |
| RAITA | Condiment in Indian cuisine made with yoghurt and chopped vegetables, especially cucumber |
| NICOISE | Garnished with tomatoes, hard-boiled eggs, black olives, and anchovies |
| CAPONATA | Traditional Sicilian aubergine stew with capers, green olives, tomatoes, pine nuts and raisins (8) |
| BECHAMEL | One of the five 'mother sauces' of French cuisine, made from a white roux and milk, seasoned with nutmeg (8) |
| APPENDIX | In Provencal city very quietly finish part of book |
| WOODCOCK | Prize game bird absent from Scotch scrambled eggs and anchovies on toast, despite being named in it (8) |
| KALAMATA | Large black olive, named after a city in Messenia, southern Greece (8) |
| BASTIDES | Fish around river in Provencal country houses |
| ANTIPASTI | Some chianti, pastis, olives and anchovies maybe? (9) |
| PISSALADIERE | French savoury tart made with onions, anchovies and black olives (12) |
| BECHAMELSAUCE | Basic food in French cuisine made from a white roux and milk (8,5) |
| GARLIC | Plant in the Allium family with edible bulbs used in Provencal recipes including aioli and ratatouille (6) |
| PUTTANESCA | Pasta sauce made with tomatoes, garlic, olives, capers and anchovies (10) |
| REMOULADE | French sauce flavoured with capers, parsley and cornichons, often served with shredded celeriac, cha |
| TARTARSAUCE | Dressing with capers and pickles, usually served with fish |
| GENTLEMANSRELISH | A savoury paste made from anchovies for spreading on sandwiches (10,6) |
| TARTARE | Mayonnaise-based sauce with capers, eaten with fish (7) |
