| MARMITE | Savoury food made from yeast extract typically spread on toast; or, a traditional French earthenware cooking pot (7) |
| ONION | Vegetable with concentric layers, often pickled, studded with cloves or used to make bhajis or a traditional French soup (5) |
| VEGEMITE | Iconic Australian savoury food paste made from yeast extract |
| HORSERACK | Angels on -; appetiser of oysters individually wrapped in bacon or pancetta and served on toast or c |
| POACHEDEGG | Cooked food served on toast or with hollandaise sauce, ham and an English muffin (7,3) |
| CANAPE | Small savoury on toast or bread (6) |
| TWITCH | A sharp jerk or pull; a pang; a muscle spasm; an outing taken in order to spot a rare bird; or, a traditional horse-calming noose on a stick (6) |
| BRIOCHE | Light soft bread made from yeast dough enriched with eggs and butter; from French, 'to knead' (7) |
| TWIG | A branchlet, shoot or whip of a drey, tree or woody bivouac, reflected in the shape of a Marmitey or yeast extract-flavoured knobbly snack (4) |
| TOILE | - de Jouy; fabric printed with a traditional French pastoral scene in colours from dark red to soft pink, blues, black to lilac, violet or brown (5) |
| WHISTLE | Steam-operated signalling device on an old railway locomotive or a traditional kettle; or, a simple type of fipple flute or flageolet (7) |
| BUMPER | Glass filled to the brim for a toast; or, a shock-absorbing bar at the front or rear of a motor vehicle (6) |
| FARE | An archaic verb meaning to journey; a bus/taxi passenger's fee; or, a traditional spread of food (4) |
| ROUND | A sandwich quantity; a whole slice of bread/toast; or, a job delivering newspapers (5) |
| CRUDITES | A traditional French hors d'oeuvre of mixed raw vegetables (8) |
| SCULL | Each of a pair of oars used to propel a racing shell of the same name; or, a traditional Scottish basket for fish or potatoes (5) |
| REEL | Spool for thread or fishing line; a cylinder for film; or, a traditional Scottish country dance (4) |
| RACK | A slotted stand for slices of toast; or, a holder for magazines (4) |
| POTAUFEU | A traditional French stew (3-2-3) |
| APERITIF | Pastis is a traditional French one (8) |
