| WHITEBAIT | The young of herrings, sprats, etc, cooked and eaten whole as a delicacy |
| PAELLA | A Spanish dish of rice, chicken, seafood etc cooked and served in a pan |
| SEAFOOD | Oaf does off with sprats, etc. (7) |
| PEAS | Grown on sticks in gardens, potagers or allotments in summer, pod vegetables for shelling or eaten whole as mangetout/sugarsnap when young (4) |
| UNCUT | Whole, as a film |
| POPIN | Eat whole, as a dumpling |
| BRITT | Young of herring |
| FLAGEOLET | The pale-green immature seed of a haricot bean, cooked and eaten as a vegetable (9) |
| 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) |
| STIRFRY | Dish of small pieces of meat, vegetables, etc, cooked rapidly in a wok or frying pan over a high heat (4-3) |
| TIMBALE | A dish of meat, fish, etc, cooked in a cupshaped mould or shell (7) |
| UNIT | Single whole as part of a larger whole (4) |
| GESTALT | Psychological term for the whole, as opposed to the sum of its parts |
| METASYSTEM | Encountered a connected whole as part of a bigger one (10) |
| KEBAB | Cubes of meat, etc cooked on a skewer (5) |
| CRAN | A lot of herrings - say a hundred for the navy? (4) |
| METONYM | Example or attribute of something used to represent the whole, as "sword" for "military power" |
| ALMOND | Nut eaten whole, ground, or as a paste (6) |
| ASPARAGUS | Genus of Eurasian plants that includes ... officinalis, whose young shoots are cooked and eaten (9) |
