| HOTCROSSBUN | Sweet roll made with spices and currants, traditionally eaten on Good Friday (3,5,3) |
| BRIOCHE | Sweet roll made with gusto by a professional cook lacks finish (7) |
| BATHBUN | Sweet roll made from a yeast dough, named after a Somerset city (4,3) |
| SAUSAGE | Sort of roll made with herb and an American stuffing |
| BHUNA | Medium-hot curry made with spices fried in oil or ghee to form a paste; from Urdu, 'to be fried' (5) |
| CHAI | Tea made with spices |
| SUSHI | Rolls made with rice |
| 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) |
| PANCAKE | Traditionally eaten on Shrove Tuesday, a crepe-like food with an old recipe in The English Huswife with others including spice cake, quince marmalade and trifle (7) |
| 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) |
| CARNE | Chilli con -; minced beef stewed with spices and beans, often served with rice (5) |
| PILAU | Rice seasoned with spices and cooked with meat or vegetables (5) |
| KASHMIRI | A curry with chicken, lamb or prawns cooked with spices and coconut cream (8) |
| 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 |
| SALAMI | Italian cured pork sausage flavoured with spices and garlic |
| EVIL | It is wicked to cook with spices and leave the top off (4) |
| RAITA | Indian dish of yoghurt with spices and chopped vegetables, especially cucumber |
| MULLED | ___ wine has been warmed with spices and sugar (6) |
