Food and cooking II

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Across
  1. 3. Fuzzy-skinned fruit with sweet, juicy flesh
  2. 7. Spicy seed, often grated over desserts and drinks
  3. 8. Legume used to make tofu, milk, and sauce
  4. 9. Tropical fruit with spiky skin and sweet, tart flesh
  5. 11. Light, clear soup made from simmering meat or vegetables
  6. 12. Juicy red fruit, often mistaken for a vegetable
  7. 13. Tender green stalks, often grilled or steamed
  8. 16. Common poultry, often roasted or fried
  9. 17. Morning meal often served with milk
  10. 19. Slippery fish, often smoked or grilled
  11. 20. Thistle-like vegetable with edible leaves and heart
  12. 24. Mild onion with a long green stalk
  13. 26. Small, oily fish, often canned or grilled
  14. 28. Meat from cattle, used in burgers and steaks
  15. 29. Deep red root vegetable, often pickled or roasted
  16. 30. White fish, often used in fish and chips
  17. 31. Sauce made from meat juices, served with roasts
Down
  1. 1. Thick, rich cream, popular with scones
  2. 2. Crunchy nuts often used in baking and snacks
  3. 4. Purple-skinned vegetable, known as aubergine in the UK
  4. 5. Fish commonly pickled or smoked
  5. 6. Soft, lumpy cheese, often eaten with fruit
  6. 10. Meat from a young calf, prized for its tenderness
  7. 14. Large orange squash, often used in pies and soups
  8. 15. Pink-fleshed fish, popular in sushi and grilling
  9. 16. Thin green herb, often used as a garnish
  10. 18. Tender meat from a young sheep
  11. 21. Light and fluffy, often used as a dessert topping
  12. 22. Small cucumber, usually pickled in vinegar
  13. 23. Fermented milk product, often served with fruit or granola
  14. 25. Lean meat, often used in stews and pies
  15. 27. Hearty dish of meat and vegetables cooked slowly