t¬ACROSS&DOWNjH•Sc+c91.2cî÷¿§hø¿BATTER.CUT.SACK.L.R.I.A.E.T.O.BOUILLON.PEANUT.E.M.L.A.I.M.R..SUMMERPUDDING....E.T.É...N.E.ACIDITY.CHIANTI.A...E...O...T.GLUCOSE.STUFFED.A.H...M.P.O....BLANCDEBLANCS..R.B.O.L.A.D.T.CELLAR.LETTUCES.S.I.E.O.E.E.A.TEAS.RAW.SESAME------.---.----.-.-.-.-.-.-.-.--------.------.-.-.-.-.-.-.-..-------------....-.-.-...-.-.-------.-------.-...-...-...-.-------.-------.-.-...-.-.-....-------------..-.-.-.-.-.-.-.------.--------.-.-.-.-.-.-.-.----.---.------Food & Drink straight clues versionEddie and Jo JamesEgg, flour and liquid mixture used for pancakes etc. (6)Plants with bitter juice used in laxativesCut e.g. excess fat off meat (7)French potted meats (9)Slice (3)Savoury-topped piece of bread/pastry, popular hors d'oeuvre (6)Lukewarm (5)Pillage a dry white wine, historically! (4)Asti: man stirred – for staying power (7)Small, green variety of vegetable marrow (9)Stock/broth made by cooking meat or vegetables in water (8)Monkey nut that can be made into a sauce served with satay (6)Desert of soft fruits encased in bread or sponge (6,7)Wine with too much of this tastes tart (7)Variety of green broccoli (9)Dry red wine from Tuscany (7)Devices for keeping food warm (3,6)Sugar from dried grapes and other fruits (7)A white Burgundy (7)Filled, e.g. as a chicken is with forcemeat (7)Dishes in which small pieces of meat are dipped in hot oil or sauce (7)Describes well-matured smooth wine (6)White wine made exclusively from white grapes (5,2,6)It removes unwanted heart of various fruits (5)Cook food in the vapour of boiling water (5)Retailer, we hear, of a place to keep wine (6)Cos, iceberg, lollo rosso etc. (8)e.g. Lapsang Souchong and Darjeeling (4)How fish is served in sashimi (3)Its seeds are crushed to make halva (6)