| LITTLEGEM | Variety of lettuce that can be braised in butter, stock and cream with petits pois or chargrilled with chicory (6,3) |
| PEASOUP | Dish of petits pois pureed with mint and cream from which a type of fog derives its name (3,4) |
| ICEBERG | Lettuce that can be seen bobbing in the sea (7) |
| STEWEDTOMATOES | What Swiss steak may be braised in |
| ROMAINE | A variety of lettuce that grows in a tall head of dark green leaves (7) |
| ALAMODE | Culinary term describing beef that has been braised in wine |
| DEVONSHIRE | (& 24-down) A light meal of scones, jam and cream with a cuppa (10,3) |
| SEABIRD | Maybe a gull could be braised (7) |
| SUPREME | A rich veloute sauce made with a base of veal or chicken stock and cream or egg yolks |
| VICHYSSOISE | Thick soup made from leeks, potatoes, chicken stock and cream |
| CRIER | One who can confidently deliver chargrilled crab regularly |
| ELOTE | Chargrilled corn-on-the-cob dish in Mexico |
| SEARED | Chargrilled (6) |
| LETTUCE | With varieties including little gem or cos, a salad plant with lactucariumrich leaves used as edible spoons or braised in stock with peas (7) |
| PETITS | French word that pairs with "fours" for little cakes or fancies or with "pois" for small sweet young peas (6) |
| ROLLS | Lists of names; throws of dice; or, miniature loaves of bread known in French as petits pains (5) |
| OSSOBUCO | Italian casserole of veal shanks and marrowbones braised in wine, tomatoes etc, traditionally served with risotto (4,4) |
| SALTIMBOCCA | Italian dish of veal, ham and sage braised in white wine; literally 'leap into the mouth' (11) |
| OSSO | Classic Lombard dish of veal shanks braised in wine with vegetables; Italian, 'marrowbone' (4) |
| BUCO | Classic Lombard dish of veal shanks braised in wine with vegetables; Italian, 'marrowbone' (4) |
