| ADOBO | Filipino dish of meat, fish or vegetables stewed in vinegar, soy sauce, garlic and black peppercorns; Spanish, 'marinade' (5) |
| CHOPSUEY | Chinese-style dish consisting of meat, bean sprouts and vegetables stewed and cooked with rice (4,4) |
| PONZU | Japanese condiment or dipping sauce of kombu, mirin, rice vinegar, soy and yuzu or other citrus juice (5) |
| STEW | A dish of meat, fish or other food, cooked by long, slow simmering (4) |
| TIMBALE | A dish of meat, fish, etc, cooked in a cupshaped mould or shell (7) |
| AUPOIVRE | (Of steak) coated with black peppercorns and served with a sauce (2,6) |
| BECHAMEL | Named after a steward of Louis XIV, a classic white sauce infused with bay leaves, black peppercorns, cloves and onion (8) |
| PAPAYAS | Fruits whose seeds can act as a substitute for black peppercorns |
| CURRY | Spicy dish of Indian origin consisting of meat, fish or vegetables in a hot sauce (5) |
| GYOZA | A Japanese dish originating in China consisting of cases of dough stuffed with ground meat, fish or vegetables and fried (5) |
| RISSOLE | A flattened cake of chopped meat, fish or vegetables mixed with herbs or spices and fried in breadcrumbs (7) |
| KABOB | A pieces of meat, fish or vegetable roasted on a skewer (5) |
| BROTH | What is a thin soup of meat, fish or vegetable stock? (5) |
| BIRYANI | An Indian dish made with highly seasoned rice and meat, fish or vegetables (7) |
| PATE | Soft mixture of seasoned meat, fish or vegetables that is eaten cold (4) |
| BOUILLON | Clear thin broth made by simmering meat, fish or vegetables in water with seasoning |
| MARINADE | Steep meat, fish or vegetables in a marinade (8) |
| KEBAB | Meat, fish or vegetables grilled on a skewer or spit (5) |
| PILAU | Rice dish cooked with meat, fish or vegetables etc (5) |
| CROQUETTE | Fried cake of meat, fish or potato (9) |
