| CROUTONS | Small pieces of fried or toasted bread served with soup or used as a garnish (8) |
| SIPPET | From "sop", an old word for a morsel of bread or toast to be dipped in gravy/soup or used as a garnish (6) |
| CROSTINI | Small pieces of fried bread with a savoury topping (8) |
| ROLL | Miniature loaf of bread served with soup or split for a filling (4) |
| CROUTON | Small piece of toasted bread served with soup (7) |
| FEATHERS | Plumes or quills traditionally fitted to arrows by fletchers or used as pens; or, long tufts of hair on the fetlocks of heavy horses (8) |
| ESPRESSO | Coffee served in shots or used as the basis of cappuccino; or, the method/machine for making this (8) |
| BALANCE | A pair of scales held by a statue of justice or used as a symbol of Libra; a device for regulating the speed of a clock or watch; or, equilibrium (7) |
| GEMSTONE | General word for any one of the minerals symbolising birth months or used as gifts for some of the wedding anniversaries (8) |
| CRUMPETS | Savoury cakes often cooked on a griddle or toasted (8) |
| NEON | Word that denotes a factor of one thousandth of a millionth or used as a prefix to refer to something submicroscopically small (4) |
| NANO | Word that denotes a factor of one thousandth of a millionth or used as a prefix to refer to something submicroscopically small (4) |
| CROUTE | Fried or toasted round of bread on which a savoury mixture is served, especially as an entree (6) |
| MASK | Domino adorned with a black silk cloak; or, a grotesque representation of a face worn in ancient Greek/ Roman drama or Japanese Noh, or used as an architectural ornament (4) |
| CELERY | Based on the Greek for "parsley", an umbellifer, such as the "pascal" variety with crisp leaf-stalks served in salads or used as a base ingredient in the aromatic mixture mirepoix (6) |
| FUEL | Material burned or used as a source of heat or power |
| ERSATZ | Made or used as a substitute (6) |
| CROUSTADE | Crisp shell of fried or baked bread, pastry etc. in which food is served (9) |
| TOAST | Grilled bread cut into strips/soldiers to accompany soft- or hard-boiled eggs or used as the based of bruschetta (5) |
| FONDANT | From the French for "melting", a sugar paste for icing fancies and other cakes, or used as the centre of chocolate-covered creams (7) |
