| BECHEDEMER | The trepang or "sea slug", a delicacy in oriental cuisine |
| SOY | Sauce used in oriental cuisine (3) |
| FENNEL | Pale green liquorice flavoured seeds used in Oriental cuisine (6) |
| SHIITAKE | Log-growing mushroom often used in oriental cuisine |
| BLUEDRAGON | Common name for a colourful sea-slug which, though common in the Atlantic Ocean, was spotted for the first time in centuries in the waters around Mallorca earlier this year (4-6) |
| TERRINE | An earthenware dish; or, the pate cooked/prepared in such a vessel and served in slices or sold as a table delicacy in a jar or pot (7) |
| BLOB | A unit of mass equal to 12 slugs; a duck or score of zero in cricket; a dab or spot of colour; or, a globule (4) |
| URCHINS | Spiny marine creatures considered a delicacy in Japanese cuisine, sea ... |
| HAGGIS | A horse in his possession gets a delicacy in Scotland (6) |
| FUGU | Pufferfish eaten as a delicacy in Japan after the removal of its toxic parts by a trained chef (4) |
| ANT | Its larva is eaten as a delicacy in the Mexican dish escamoles |
| TONGUE | Part of a fish that's a delicacy in Norway |
| TREPANG | Sea cucumber eaten as a delicacy in China and Japan (7) |
| TAI | Pacific sea bream eaten as a delicacy in Japan (3) |
| FROGS | Amphibians whose legs are a delicacy in French cuisine |
| EEL | Fish eaten as a delicacy in Spain |
| SHEEPSEYES | A delicacy in Saudi Arabia (6,4) |
| ORTOLAN | Songbird eaten as a delicacy in France (7) |
| ESCARGOT | Freight carried by Parisian is a delicacy in Paris |
| PETITFOUR | Meaning "little oven", a French delicacy in the form of a miniature eclair, baked meringue, macaron, dainty biscuit or a fancy with glace, fondant, chocolate or marzipan (5,4) |
