| ROUILLE | A so-called rust-coloured breadcrumb-based Provencal sauce traditionally served with bouillabaisse or other French seafood soups (7) |
| CRANBERRY | Sauce traditionally served with turkey |
| AGRIMONY | Wildflower with rust-coloured fruits and small yellow flowers, sometimes called church steeples (8) |
| VIZSLA | Hungarian hunting dog with smooth, red or rust-coloured coat (6) |
| REDSTARTS | European songbirds with greyish plumage and rust-coloured tails (9) |
| AIOLI | Yellowish garlic-flavoured Provencal sauce similar to mayonnaise, often eaten with seafood (5) |
| BECHAMEL | Sauce traditionally made from a white roux and milk (8) |
| QUEEN | - of puddings; breadcrumb mixture baked with a layer of custard, jam and meringue (5) |
| STRAW | Grain stalks used for bedding, basketry or hat-making; or, linked with "berry" for a fruit traditionally served with fresh cream at Wimbledon (5) |
| TEA | Name of a beverage traditionally served with sympathy that also refers to an afternoon repast of little cakes, finger sandwiches and scones; an early-evening meal eaten at a high table; or, any Jamaic |
| BUCATINI | Pasta in the form of long thin hollow tubes traditionally served with amatriciana sauce (8) |
| EGGCUP | Item of breakfast tableware for a food traditionally served with soldiers (3,3) |
| CAKE | Madeleine, scone, lemon drizzle or Battenberg, a baked food traditionally served with afternoon tea (4) |
| NEEPS | Vegetables traditionally served with tatties to accompany haggis in a Burns Night supper |
| NEEP | Scottish word for a swede/turnip, traditionally served with "tatties" (4) |
| PESTO | Sauce traditionally made with pine nuts |
| MARINARA | Italian pasta sauce traditionally made from tomatoes, onions and herbs; literally, 'sailor style' (8) |
| AUGRATIN | Baked with a cheese and breadcrumb crust |
| AUBURN | Rust-coloured (6) |
| HOTPOT | A Lancashire ____ is traditionally served with pickled red cabbage |
