| CABBAGEWHITE | Vegetable cooked with English insect (7,5) |
| DHANSAK | Indian dish of meat or vegetables cooked with lentils and spices, originating in the Parsi community (7) |
| LADYSFINGERS | Vegetable cooked badly - I flag dryness as the cause (5,7) |
| CALABRESE | Crab and seal cooked with English vegetable |
| BRIE | Rib cooked with English dairy product (4) |
| TERMITE | Name it, English insect (7) |
| MAYFLIES | Moving film, say, about English insects with short lives |
| JACKETPOTATO | Vegetable cooked but not peeled (6,6) |
| BEETROOT | Vegetable cooked or used in salads and pickles (8) |
| CELERIAC | Vegetable cooked by a cleric without energy (8) |
| BAKEDPOTATO | Vegetable cooked in foil (5,6) |
| CHARD | Vegetable - cooked top until solid (5) |
| SWEETPOTATO | Vegetable cooked, stew and paté too |
| MIDGE | At start medic is describing graphically English insect that bites (5) |
| ONION | Vegetable cooked in two stages as the base of the Indian dish dopiaza (5) |
| ROASTPOTATO | Starchy vegetable cooked in the oven in a little fat or oil (5,6) |
| SOUP | Meat or vegetables cooked in liquid and eaten with a spoon in winter (4) |
| STEW | A dish of food, usually meat with vegetables, cooked in water or a stock (4) |
| CURRY | An Indian dish of meat or vegetables cooked in a sauce of spices and usually served with rice (5) |
| POTAUFEU | A stew with boiled beef and vegetables cooked in an earthenware container (3,2,3) |
