| WALNUTS | Kernels of a tree in the genus Juglans, used for carrot and coffee cakes, brownies, goats cheese salads or traditionally pickled (7) |
| WALNUT | Introduced to England by the Romans, a tree with kernels used for coffee cakes, brownies, quiches, warm salads or for pickling, Juglans regia (6) |
| ALMOND | Bitter or sweet kernel of a tree related to the peach, ground to make marzipan, frangipane, macaroons/ macarons or lemon polenta cake (6) |
| ALMONER | Hospital worker detailed the kernel of a tree with little hesitation (7) |
| PIP | Word for a single blossom; a lily of the valley rhizome; a chirp of a bird; a dot on a domino; or, from the name of an apple grown from seed, a tiny fruitlet or kernel of a Bramley, Cox, grape, strawb |
| PECAN | A walnut-like kernel of a hickory tree, often baked into brownies, coffee cake or Thanksgiving pie (5) |
| BUTTERNUT | A variety of pumpkin/squash that shares its name with the tree Juglans cinerea; the egg-shaped fruit of the latter; said arbor's wood; or, brown dye extracted from its bark (9) |
| ENGLISHWALNUT | A common name of the deciduous tree Juglans regia which produces nutrient-rich kernels that can be p |
| CHESTNUT | Sung about by Nat King Cole, a kernel of a deciduous tree often roasted, used for chocolate truffle cake or candied for Marron glace (8) |
| POPPER | A press stud or snap-fastener; a string-activated streamer-ejecting novelty device; or, a utensil for bursting kernels of corn (6) |
| RATAFIA | Liqueur made from the leftover juice of champagne grapes mixed with brandy and flavoured with almonds or the kernels of peaches, apricots etc. (7) |
| CROSTINI | Pieces of toast with toppings - odd bits of carrot and some sturgeon - in Italy (8) |
| FENNEL | Related to dill, carrot and parsley, a plant with a bulb-like stem eaten as a vegetable (6) |
| MIREPOIX | In French cuisine, finely diced onion, carrot and celery cooked in butter over a low heat (8) |
| BRIBE | Carrot and head of broccoli smothered in cheese |
| PERSICO | A cordial flavoured with the kernels of peaches and apricots (7) |
| COBNUTS | Also called filberts, the kernels of wild hazel bushes served in game dishes, foragers' recipes or simply roasted (7) |
| APRICOT | The liqueur, Creme de Noyaux, is made from the kernels of this stone fruit |
| CINNAMON | Spice used in many coffee cakes |
| BABKA | A coffee cake flavored with orange rind and raisins and almonds. |
