You never know, your query may have been answered already.
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!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi, I would like to know if it is possible to replace the double cream with reduced fat double cream in the No-Churn Coffee Ice Cream. Thank you, Gilberthe.
Posted by helen25. Answered on 23rd Apr 2014 at 12.00Read The Answer
I have noticed some recipes use self-raising flour, could I use self-raising in Nigella's recipe for Chocolate Guinness Cake instead of plain?
Posted by Osmond. Answered on 22nd Apr 2014 at 12.00Read The Answer
The Chocolate Fudge Cake recipe requires corn oil, can I substitute this for something else? If so what?
Posted by Rebel10. Answered on 21st Apr 2014 at 12.00Read The Answer
My "extra" Mom ( Mummy-sha) was British. She used to make Treacle Pudding with Lyle`s Golden Syrup. Do you have any recipes? Thank you! Kathy Dyer
Posted by KatLady. Answered on 20th Apr 2014 at 12.00Read The Answer
Hi I've made this cake lots of times and it always turns out great. This time the cake is fine and the frosting was all shiny and glossy but just before I started to frost my cake the frosting has gone all lumpy. And has lost its shine! Any ideas how I can stop that from happening please? Thanks!
Posted by Spuni. Answered on 19th Apr 2014 at 12.00Read The Answer
I recently found out that I have an allergy to eggs but would love to make the Meatzza. Is there anything I can use to replace them? Thanks, Wendy.
Posted by wendylu. Answered on 18th Apr 2014 at 12.00Read The Answer
Hi, could you please tell me what I can use in the Mini Meatloaves instead of A.1 steak sauce? I am unable to buy the sauce. Many thanks.
Posted by tracey11114. Answered on 17th Apr 2014 at 12.00Read The Answer
Hi, would like to make the Easter Egg Nest Cake as part of a relaxed Easter Sunday lunch and were wondering how much you can do ahead of time. Can I make the base the day before and store in an airtight container in a refrigerator (or is it better at room temperature?) and fill with cream and decorate just before serving?
Posted by email@example.com. Answered on 16th Apr 2014 at 12.00Read The Answer