| HOTCROSSBUNS | Baked items traditionally eaten on Good Friday (3,5,4) |
| PANCAKE | Food item traditionally eaten on Shrove Tuesday (7) |
| HOTCROSSBUN | Bakery item traditionally eaten during lent |
| 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) |
| GUMBO | ___ z'herbes (stew traditionally eaten on Good Friday) |
| FISH | Traditionally eaten on Good Friday (4) |
| CORNISHPASTY | West Country baked item, traditional fillings of which are seen in answers to asterisked clues (12) |
| SHOE | An item traditionally fashioned on a last by a cordwainer; a U-shaped hoof protector forged on an anvil and regarded as a token of good luck; or, a ferrule on a sledge (4) |
| PANCAKES | Thin flat food items traditionally made on Shrove Tuesday (8) |
| EASTEREGG | Opened on Good Friday (or after) (6,3) |
| COINS | Items traditionally cooked in a Christmas pudding |
| CANDLELIGHT | Illumination emitted by items traditionally made by chandlers (11) |
| WICKS | Central cords in the items traditionally made/sold by chandlers (5) |
| SHOES | Brogues, loafers, Oxfords, espadrilles ... items traditionally made by cobblers (5) |
| SELLER | Artisan who makes the items traditionally stored in a canteen (6) |
| CHALKANDCHEESE | The two items traditionally said to be completely different (5,3,6) |
| ROAST | Change topping of breakfast food traditionally eaten on Sunday (5) |
| 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 |
