| HERRINGS | Fish traditionally cooked in oatmeal (8) |
| COINS | Items traditionally cooked in a Christmas pudding |
| NAANBREAD | Indian foodstuff traditionally cooked in a clay oven (4,5) |
| PAELLA | Saffron-flavoured Valencian rice dish, traditionally cooked in a pan of the same name over an open fire (6) |
| PILCHARD | Fish traditionally used to make the Cornish dish stargazey pie (8) |
| GEFILTE | ____ fish is ground deboned fish meat, traditionally cooked inside intact fish skin |
| FINNANHADDIE | Fish traditionally used in Cullen skink (6,6) |
| ALLOA | Concealed in oatmeal loaded in a Scottish town (5) |
| LUMP | Something found in oatmeal |
| GOESMAD | Runs through the neighborhood naked and covered in oatmeal, say |
| RAISINS | Dried fruit often found in oatmeal cookies |
| CABOC | Scottish cream cheese coated in oatmeal (5) |
| BBQS | Abbreviation of alfresco meals where marinated meat, burgers and foil-wrapped fish are traditionally cooked using methods of the same name (1,1,1,1) |
| RAMEKIN | A savoury mixture similar to baked eggs or oeufs en cocotte; or, a miniature often fluted fireproof dish in which an individual portion of said food is traditionally cooked/served (7) |
| RISOTTO | An Italian dish traditionally cooked with arborio rice (7) |
| ANCHOVY | Slender shoaling salty fish traditionally caught on a night with a full moon (7) |
| KETTLE | Cauldron; enclosed area formed by a police cordon; or, an oval pan for poaching a fish, traditionally at picnics on the banks of the river Tweed (6) |
| CARP | An edible freshwater fish traditionally eaten by Poles on Christmas Eve (4) |
| BREAD | Welsh dish of seaweed boiled, dipped in oatmeal and fried (5,5) |
| LAVER | Welsh dish of seaweed boiled, dipped in oatmeal and fried (5,5) |
