| ROASTBEEF | Boar's feet cooked as traditionally English fare (5,4) |
| GSA | Cookie-selling org., as traditionally known |
| BALKAN | Easternmost of Europe's three great southern peninsulas, which, as traditionally defined, includes part of all of Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, Montenegro, Romania, Serbi |
| PASSENGER | One sharing around English fare (9) |
| MINCEPIES | First person tucks into specimen cooked as seasonal fare (5,4) |
| APPETISER | Tripe and peas cooked as a starter (9) |
| TOOTHSOME | Book describing nothing host cooked as delicious |
| PASTINACA | The parsnip genus - cooked as a catnip (9) |
| ELEVENSES | Seven eels cooked as snack |
| BARRISTER | Rarest rib cooked as one stands before the bench (9) |
| SIDEORDER | Dried rose cooked as an addition to main course (4,5) |
| CAULIFLOWERCHEESE | Traditional English fare, eaten as a main or side dish (11,6) |
| MOVABLEFEAST | Lamb's feet cooked over eggs for Easter, maybe (7,5) |
| RANDOMWALK | Raw duck's foot, cooked with almond in a haphazard series of steps (6,4) |
| INNARDS | Most of haggis cooked as dinner, English put out (7) |
| LIVERSAUSAGE | As a rule veg is cooked as something to eat (5, 7) |
| SPROUTS | Short word for the miniature cabbage-like vegetables that are depicted in paintings by Eliot Hodgkin, named after Brussels, seasonal in the winter and cooked as part of Christmas Day fare (7) |
| ANTIPASTO | A pita’s not cooked as an appetiser |
| STEWED | Cooked, as a compote |
| BROILED | Cooked, as a steak |
