| FLAGEOLET | The pale-green immature seed of a haricot bean, cooked and eaten as a vegetable (9) |
| OKRA | Immature seed pods of the malvaceous Old World plant Hibiscus esculentus, eaten as a vegetable (4) |
| BEAN | A haricot served in a cassoulet, for example; or, a jelly sweet or coffee seed resembling such a legume (4) |
| BENEATH | The bean cooked down under? |
| INGEST | Swallow string bean cooked in absence of bran (6) |
| SUNBEAM | Light bean cooked in total (7) |
| CHARIOT | Vehicle for a haricot recipe (7) |
| UNRIPE | Green, immature (6) |
| OVULE | Immature seed |
| ASPARAGUS | Green shoots, cooked and eaten as a vegetable (9) |
| AUBERGINE | Fruit cooked and eaten as a vegetable |
| BUMMALOTI | The Bombay duck, dried and eaten as a relish (9) |
| WHITEBAIT | The young of herrings, sprats, etc, cooked and eaten whole as a delicacy |
| LENTILS | The edible brownish seeds of a leguminous plant, cooked and eaten as a vegetable (7) |
| LENTIL | Edible brownish seed of a leguminous plant, cooked and eaten as a vegetable, in soups, etc (6) |
| DRUMSTICK | Lower part of a bird's leg that is cooked and eaten (9) |
| MANGETOUT | A type of pea cooked and eaten together with its pod (9) |
| CASSOULET | A stew originating from France, made from haricot beans, goose, duck and pork sausages (9) |
| POTATO | Starchy plant tuber which is cooked and eaten as a vegetable (6) |
| SQUASHES | Gourds whose flesh can be cooked and eaten as a vegetable (8) |
