| HOTCROSSBUN | Spiced roll traditionally eaten on Good Friday (3,5,3) |
| BUN | Small, sweetened often spiced roll / hair worn in a knot |
| BUNGLE | Butcher spiced roll and diced leg (6) |
| CROSS | Symbol marked in dough on the top of a fruited spiced bun that is traditionally eaten on Good Friday; or, a stone structure used to indicate the site of a town's market square (5) |
| HOTCROSSBUNS | Baked items traditionally eaten on Good Friday (3,5,4) |
| GUMBO | ___ z'herbes (stew traditionally eaten on Good Friday) |
| ROAST | Change topping of breakfast food traditionally eaten on Sunday (5) |
| PANCAKES | These are traditionally eaten on Shrove Tuesday (8) |
| PANCAKE | Traditionally eaten on Shrove Tuesday, a crepe-like food (7) |
| TURKEY | Meat traditionally eaten on Christmas day (6) |
| SOBA | Japanese food traditionally eaten on New Year's Eve |
| LEFSE | Norwegian flatbread traditionally eaten on Christmas |
| HAGGIS | Scottish dish traditionally eaten on Burns Night (6) |
| EEL | Food traditionally eaten on Japan's Doyo no Ushi no Hi ("Midsummer Day of the Ox") |
| CREPE | Thin French pancake traditionally eaten on 2 February in celebration of the Christian festival of Candlemas (5) |
| SEAPIE | A sailor's varying layered dish of salt meat with a hardtack or pastry crust, traditionally eaten on the briny/main; or, the original name, referring to its black-and-white plumage, for an oystercatch |
| EASTEREGG | Opened on Good Friday (or after) (6,3) |
| EGGS | Said to turn to diamonds 100 years after being laid on Good Friday, symbols of birth, life and of spring, used in the tradition of jarping and depicted in chocolate at Easter (4) |
| BUNS | Fruited, spiced rolls such as teacakes; hairstyles worn by some ballerinas or equestrians; or, Scottish word for tails of rabbits or hare (4) |
| SHROVE | - Tuesday, occasion on which pancakes are traditionally eaten (6) |
