| CASSEROLES | Covered dishes of earthenware or glass in which food is cooked and served (10) |
| MIRROR | A piece of glass in which you can see yourself (6) |
| CASSEROLE | Covered dish of earthernware in which food is cooked and served (9) |
| TESSERA | Small tile of stone or glass in mosaics |
| STANDS | Booths from which street food is cooked and sold; adjustable frames or "desks" for holding sheet music during performances; or, companies of flamingos or plovers (6) |
| TERRACOTTA | A hard unglazed brownish-red earthenware, or the clay from which it is made |
| HANGI | A pit in which food is cooked on heated stones in NZ (5) |
| HOTPOT | Cuisine in which food is cooked in simmering stock at the table |
| CHIMNEYPOT | Earthenware or metal pipe seen on the roof (7,3) |
| PAPILLOTE | Oiled or greased paper in which meat is cooked and served (9) |
| BALTI | What kind of curry is cooked and served in a twohandled dish called a karahi? (5) |
| SHARK | Fish which is cooked and served as flake (5) |
| AUNATUREL | As a rule, tuna is cooked and served without dressing |
| PICKLE | Brine, spiced vinegar or other liquor in which food is preserved; the fruit, vegetable or relish so prepared; a gherkin; a jam, mess, muddle or plight; or, a mischievous child (6) |
| OVENWARE | Heatproof casseroles, dishes, marmites, ramekins etc, in which food can be both cooked and served (8) |
| CROUSTADE | Crisp shell of fried or baked bread, pastry etc. in which food is served (9) |
| ENPAPILLOTE | Of food, cooked and served in an envelope of oiled paper or foil |
| CROP | Pouch in the oesophagus of a bird in which food is stored or partially digested before passing on to the gizzard (4) |
| DININGCAR | Part of a train in which food is served (6,3) |
| CLOAM | From "mud", a south-west English dialect word for crocks, dishes, pots or Cornish ovens of earthenware or clay, collectively (5) |
