| GOMME | French name for a (pencil) rubber; a syrup used to sweeten cocktails |
| PARER | Irish name for a pencil-sharpener or topper; a small sharp knife for peeling fruits/vegetables or for deveining prawns; or, a manicurist specialising in nail trimming (5) |
| ERASE | Use a pencil's rubber end |
| GRENADINE | French pomegranate cordial or syrup used to flavour a tequila sunrise (9) |
| IPECAC | Syrup used to purge accidentally swallowed poison |
| TYRE | Piece of rubber a€“ it was seized by Alexander (4) |
| TREACLE | Black -; ingredient with a flavour reminiscent of burnt caramel, used to sweeten gingerbread cakes and sticky toffee puddings or to glaze ham (7) |
| DEMERARA | Name of traditionally Guyanese brown sugar in large crystals, used to sweeten cakes, coffee or cookies (8) |
| GOLDENSYRUP | Ingredient used to sweeten flapjacks, gingerbread and some types of steamed sponge pudding (6,5) |
| SUCROSE | What's used to sweeten pudding courses when processed (7) |
| GLYCEROL | Colourless viscous liquid used to sweeten food and thicken liqueurs |
| SUGAR | It's used to sweeten meat sauces from the south |
| CACHOU | Old name for a throat lozenge sucked to sweeten the breath (6) |
| MULL | Verb meaning to pulverise or crumble; to spice, sweeten and warm ale or wine; to ponder; or, as a noun, a bungle, mess or muddle; soft muslin used in bookbinding; or, a Scottish word for a promontory |
| BOULEVARD | French name for a type of wide road that originated from a Dutch term for bulwark |
| PARFAIT | In cuisine, a French name for a dessert or a pate |
| ASPARAGUS | A health resort to sweeten up vegetable (9) |
| POTAGE | Word for a thick rustic vegetable soup from which the French name for a kitchen garden derives (6) |
| CONTRELAMONTRE | "Against the watch" - a French name for a time trial |
| RENE | French name for a bit of a renegade |
