| LARDY | - cake; highly-calorific nonvegetarian tea bread originally from Wiltshire but with regional recipes |
| PITTA | Flat rounded slightly leavened bread originally from the Middle East (5) |
| CHAPATI | Unleavened bread originally ideal with tea and a little butter |
| PITTANCE | Meagre allowance of bread originally not cheap everywhere |
| LARDYCAKES | Traditional English tea-bread-like confections with several counties claiming ownership over the original recipes (5,5) |
| BARABRITH | Traditional Welsh tea bread flavoured with tea, dried fruits and spices (4,5) |
| FLAG | - bread; food with regional variations including chapatti, focaccia, lavash, naan and pitta (4) |
| AUSTRIA | With the capital Vienna, country with regional specialities including Wiener schnitzel, apfelstrudel and Sachertorte (7) |
| CREAMBUN | Cake with regional varieties including the maritozzi, eclair or the Cornish or Devonshire split (5,3) |
| AREACODES | Parish hieroglyphics with some numbers synonymous with regional figures (4,5) |
| SULTANA | Dried white grape used in multiple quantities to flavour a scone, tea bread, carrot cake or stuffing with pine nuts (7) |
| CURRANT | Dried seedless black Corinth grape baked in tea bread, Eccles cake or a garibaldi biscuit (7) |
| CURRANTS | Small black raisins used in recipes like tea bread (8) |
| FRUITCAKE | Tea-bread-like food baked or boiled with raisins, sultanas, currants, citrus peel and spices (9) |
| SULTANAS | Small golden raisins baked with currants in fruitcakes or tea bread (8) |
| ICKNIELDWAY | A pre-Roman track crossing England from Wiltshire to Norfolk |
| WHISTLER | Painter from Wiltshire, one I dismissed in error (8) |
| RIDGEWAY | The ___ , ancient, preRoman grass track that stretches from Wiltshire to Buckinghamshire (8) |
| AVON | Fish-rich river flowing from Wiltshire to the English Channel (4) |
| SOUP | Type of food with regional varieties including Scotch broth, gazpacho, mulligatawny and vichyssoise |
