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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Pure Mint Teabags

    In Nigella's recipe for Pea and Broccoli Soup the ingredients list requires pure mint teabags. I can only find peppermint tea bags - will these suffiice? I did the recipe and used fresh mint - but I do not always have this available.

    Nigella's recipe for Pea and Broccoli soup uses a pure mint tea bag. I wanted to try it but find all mint teabags in Tesco, etc. are for peppermint tea. My husband insists this can't be what you mean, by pure mint. He has in mind the mint herb I think. Please advise. Thanks Helen

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  • Storing Nutella Cake

    Can you tell me if the Nutella Cake would be suitable for freezing (obviously before the topping is put on). If not how long will the cake keep in an airtight tin? I need it to last for 3 days, is this possible?

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  • Pumpkin Pie Spice

    Which spices are in pumpkin pie spice please? it is not available in OZ Will mixed spice be a good alternative? Love that Chocolate Fruit cake! Cheers! Sue.

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  • Mozzarella In Carrozza

    Should I use buffalo mozzarella for the Mozzarella In Carozza or would the cheaper version work better?

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  • Ingredients Used In Simply Nigella

    Can you tell us if Nigella has any key ingredients she uses throughout Simply Nigella? Thank you!

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  • Chicken Stock Concentrate

    Can the Nigella team provide me with the brand of liquid concentrated chicken stock that Nigella uses? A UK source would be terrific as I cannot find this product in Oz. I also note Nigella uses celery salt in "Nigella Express" - where can I source this product too? Much thanks and warm regards, Maggie Kiley-Balas

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  • Soft London Cheesecake

    Although the London Cheesecake tasted yummy I found that on cutting the cheesecake it was soft and runny on the inside. I took the cheesecake out of the oven after 50 minutes as it was already starting to burn and then added the topping before planing it back one oven for more than 10 minutes. Because the cheesecake was not set, spreading the topping was difficult. How can I prevent a soft cheesecake and at the same time prevent the top from burning.

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  • Flour For Chocolate Guinness Cake

    Can I use cake flour instead of plain flour for the Chocolate Guinness Cake? Thank you!

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