| ADOBO | Informal national dish of the Philippines, consisting of chicken or pork stewed in vinegar, garlic, soy sauce, bay leaves and peppercorns; Spanish, 'marinade' (5) |
| SCRAPPLE | Bits of pork stewed with cornmeal and formed into a loaf (8) |
| ROTISSERIE | From the French for "roast", word for a type of revolving skewer on which to spit-roast beef, chicken or pork; or, a cook shop or restaurant specialising in barbecued meat (10) |
| MEAT | Chicken or pork |
| IRISHSTEW | National dish of the Emerald Isle (5,4) |
| IMAM | From Arabic for "lead the way" or "he guided", title, found in the name of a "swooning" aubergine dish, of the prayer or salat leader of a mosque (4) |
| POTATOPANCAKE | Shallow-fried one of many in the national dish of Belarus |
| VERONIQUE | French term used to describe a dish of chicken or sole served garnished with peeled green or white g |
| FLYINGFISH | Job in the chippie changes sides to make national dish of 1 (6,4) |
| SALMI | French dish consisting of roasted game bird stewed in wine (5) |
| JALFREZI | Meaning "hot-fry", an originally Bengali-style stir-fried curry dish of chicken or paneer with green chillies, peppers and tomatoes (8) |
| LASAGNE | Pasta in the form of sheets used to make a dish of the same name (7) |
| COMPOTE | A dish of fruit stewed in sugar or syrup (7) |
| PUPUSA | Thick tortilla that's the national dish of El Salvador |
| PHO | Noodle soup that's the national dish of Vietnam |
| SCOTLAND | Haggis is the national dish of this country (8) |
| BOEUF | French dish of cubed beef stewed in red wine (5,11) |
| BOURGUIGNON | French dish of cubed beef stewed in red wine (5,11) |
| REDWINE | The dish boeuf bourguignon is beef stewed in what? (3,4) |
| ENORMOUS | Jumbo-sized portion of chicken or moussaka (8) |
