Across
- 3. Dish with sauce or gravy, common in South Asian cuisines
- 4. Technique of cutting herbs into thin ribbons
- 5. Korean rice dish with vegetables, meat and egg
- 6. Japanese noodle soup dish
- 10. Skewered and grilled meat served with peanut sauce
- 12. French chicken dish braised with wine
- 14. Traditional Japanese seasoning made from fermented soybeans
- 15. Method of slow cooking meat in its own fat
- 17. Pasta with eggs, cheese, pancetta and pepper
- 20. Canadian dish with fries, cheese curds and gravy
- 21. Spanish rice dish with saffron and seafood
- 22. Swiss dish of melted cheese served with bread for dipping
- 23. Light baked dish made with beaten egg whites
- 24. Japanese horseradish paste
- 25. Caramelised sugar deglazed with vinegar, used in sauces
- 26. Blend of ground spices used in Indian cooking
- 27. Luxury food made from the liver of a duck or goose
- 30. Italian sauce of basil, pine nuts, garlic and oil
- 31. Layered pastry with sweet or savoury filling
- 34. Chilled tomato-based soup from Spain
- 37. Edible snails served as a French delicacy
- 38. Greek baked dish with aubergine and minced meat
- 39. Small piece of dough often filled and steamed or fried
Down
- 1. Spicy fermented cabbage from Korea
- 2. French Provençal vegetable stew
- 3. Fried-dough pastry from Spain, often with chocolate
- 7. French slow-cooked dish of beans, pork and sausage
- 8. Small breadcrumbed roll of meat, fish or vegetables
- 9. Traditional French fish stew
- 11. Italian dessert with coffee, mascarpone and cocoa
- 13. Thick Japanese wheat noodles
- 16. Japanese dish of battered and deep fried seafood or vegetables
- 18. Mediterranean garlic mayonnaise
- 19. Japanese dish of vinegared rice with seafood or vegetables
- 28. Small Italian dumplings made from potato or flour
- 29. Japanese delicacy of raw sliced fish
- 32. Italian rice dish cooked slowly in stock
- 33. Spiced rice dish with meat or vegetables from India
- 35. Vietnamese noodle soup
- 36. Cantonese small bite-sized dishes, often steamed