| MOCHI | Traditional fare of Japanese New Year |
| PANCAKE | Traditional fare of Shrove Tuesday (7) |
| KITCHEN | From "to cook", a room for baking, broiling, frying, grilling etc; its batterie de cuisine, collective cupboards or staff; the traditional fare of a country; or, a utensil for roasting meat (7) |
| PERSIMMON | Fruit used as a Japanese New Year decoration |
| SOBANOODLES | Traditional Japanese New Year's Eve fare |
| FISSION | Splitter hearing what remains of traditional fare, 18 28 (7) |
| CABBAGEROLL | Traditional filled fare of Europe and West Asia |
| ENTREE | Part of the fare of Parisian in plane, say |
| SPROUTS | Short name for the often polarising mini cabbage-like vegetables named after Brussels that are often served at Christmas as part of the traditional fare (7) |
| PANCAKES | Traditional fare on Shrove Tuesday (8) |
| OLIVER | 14 (1968), traditional fare, but bacon only? (6) |
| ROASTBEEF | Grouse put on pan makes for traditional fare |
| CORNISHPASTY | Cooking spinach, so try traditional fare (7,5) |
| FISHANDCHIPS | Traditional fare once found in the newspaper? (4,3,5) |
| HOTCROSSBUN | Good Friday traditional fare |
| FIVECENTS | Automat fare of old |
| JUNKFOOD | Easily available fare of little nutritional value (4,4) |
| OYSTERS | Aphrodisiac fare of novel sort? Yes |
| SAUCE | Festive fare of stewed bean curd, say(5) |
| OATERS | Saturday-matinee fare of yore |
