| GOSHT | Persian/Urdu term for meat, typically used to describe slow-cooked curry dishes made with mutton or goat (5) |
| ECRU | A beige colour, typically used to describe silk and linen (4) |
| PRIMARYCOLOUR | Proper cooked curry - a look mostly that's red or yellow, for example (7,6) |
| ADAGIOS | Which term describes slow musical directions (7) |
| AWL | Tool typically used to create a small hole for a nail or screw |
| SCOTCH | Traditional Scottish soup made with mutton, beef or lamb, pearl barley and mixed root vegetables (6, |
| ESCALOPE | From French for "shell", a culinary term referring to a flattened cutlet of meat, typically breaded and fried in a similar manner to schnitzel (8) |
| ANGSTROM | Unit of length equal to 0.1 nanometre, typically used to measure light wavelengths |
| TARTARSAUCE | Accompaniment to fish dishes, made with mayonnaise, capers and gherkins (6,5) |
| TACOS | Dishes made with corn or flour tortillas (5) |
| SOUFFLES | Very light dishes made with egg yolks and stiffly beaten egg whites (8) |
| BOXSPANNER | Tool typically used to fix or remove spark plugs |
| CLOVEHITCH | Knot typically used to secure a rope to a post |
| BLOWTORCH | A portable device producing a hot flame typically used to burn off paint (9) |
| ENTREES | Dishes made with roots of green plants (7) |
| SLAWS | Side dishes made with cabbage |
| HARDTACOS | Dishes made with crunchy tortillas |
| IRISHSTEW | Dish sometimes made with mutton |
| STEW | Irish ___ (meal traditionally made with mutton) |
| DHANSAK | Gujarati dish often made with mutton and lentils |
