| HAGGIS | Scottish dish of offal, suet, oatmeal and onions (6) |
| SKILLY | Thin broth of oatmeal and water flavoured with meat (6) |
| PARKIN | Soft, dark gingerbread made with oatmeal and treacle, especially in Yorkshire (6) |
| DOSIDO | Oatmeal and peanut-butter treat, named for a square-dancing move |
| MIGNON | Small and dainty starters of mince, gnocchi and onions |
| RAGOUT | Stew recipe? Starter of offal wrapped in a stomach (6) |
| SLIVER | Thin slice of offal from the south (6) |
| KIDNEY | Key diner without hesitation cooked bit of offal (6) |
| LIVERS | Bits of offal, thin slices, no starter (6) |
| HAIRDO | Bun, say: tricky eating one with starter of offal (6) |
| OLIVER | He asked for more meat after starter of offal (6) |
| ALSACE | Somewhere in France, piece of offal's acerbic (6) |
| OBRIEN | __ potatoes (dish with peppers and onions) |
| CREOLE | --- sauce, made in the Southern US states from tomatoes, peppers and onions (6) |
| FAJITA | Tortilla served with strips of meat, peppers, and onions |
| HOTDOG | Snack consisting of a frankfurter in a long bap, served with mustard and onions, eg (3,3) |
| CODDLE | Traditional Dublin dish which includes sausage, bacon and onion. (6) |
| BRIDIE | Scottish meat and onion pasty (6) |
| CHEESE | ___ and onion, flavour of crisps (6) |
| ORACLE | Sage and onion top left in stock (6) |
