| PLATBAND | A border of flowers or turf in a garden; a fillet or stria between the flutes of a classical column; or, a flat fascia on an architrave (8) |
| TORES | Convex moulding at the base of a classical column; geometric surface in the form of a ring doughnut or bagel; or, the shape of a tokamak (5) |
| PANPIPES | Flute of a kind |
| BOWER | From the Old English for "dwelling" and the German for "birdcage", a shady spot under trees in a wood or a garden; a picturesque country cottage; or, a lady's private boudoir (5) |
| STRIAE | Plural of stria (6) |
| MOUSSE | Bubbly mass at the top of a coupe or flute of champagne; or, a marquise-like pudding (6) |
| PICCOLO | Flute of champagne first served in cool half-pint, perhaps (7) |
| MAT | A border of colour, dull gold or white as a contrast between a picture and its frame; a tangled mass of hair or weeds; a coaster or small rug; a web of rope yarn; a cover for a tea chest; or, the soli |
| HEADBAND | A decorative strip of coloured silk attached to the top of the spine of a hardback book; or, a hair accessory, such as a fillet or the example named after Lewis Carroll's heroine Alice (8) |
| REGLET | Word, from French for "little rule", for a column of a page originally, later a narrow band separating mouldings; a fillet; or, a strip of wood for making white spaces between type in printing (6) |
| KNOT | A bend, bow, hitch, tie or other entwinement; a cluster of people; a maze-like pattern of flowers in a formal garden; a rosette; or, a tangle of hair (4) |
| BANDEAU | A fillet or strip of ribbon to bind the hair; a narrow piece inside a hat; or, a strapless brassiere or bikini top (7) |
| BONNEFEMME | "In the manner of a good wife", so the French say, a culinary description of casseroles, potages, sole fillets or vegetables, served in a simple or rustic way (5,5) |
| FRINGE | A border of loose threads, tassels or twists; hair or "bangs" falling over one's brow; non-mainstream theatre; or, a bright or dark band produced by diffraction or interference of light (6) |
| RIBBON | A taenia of satin or silk etc with which to make a cockade, fillet or rosette; or, something strip-like, such as a band-saw or a mollusc's radula (6) |
| STRONG | Former director of the V&A and also the National Portrait Gallery, author of books including The Artist and the Garden, A Country Life and The Elizabethan Image (6) |
| FRYINGPAN | For cooking a crepe, frizzling an omelette, sauteing a potato, searing a beef fillet or sizzling a roti of millet, it's a basic shallow utensil, aka a skillet (6-3) |
| PARK | Large public garden; a pleasure ground or private estate surrounding a large country house; or, a piece of land kept in its natural condition as a nature reserve (4) |
| STEAKDIANE | A sometimes flambeed dish of pan-fried fillet or tenderloin of beef served in a roux or veloute flavoured with Worcester sauce (5,5) |
| DADO | A border of wood along the bottom of the walls of a room (4) |
