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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

  • Topping For Creme Brulee

    I find it difficult to use the blowtorch on Nigella's Creme Brulee between courses at a dinner party - it takes too long. Is it possible to use it well in advance or will the caramelised topping go soggy before serving? Thanks, Adrian

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  • Maple Pecan Bundt Cake

    I made the simple Maple Pecan Bundt cake the other day but was disappointed how dry it came out. How can you add moisture to a cake within the recipe? Could I have done something wrong?

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  • Chicken Shawarma

    In the US version of Simply Nigella, the Oven-Baked Chicken Shawarma calls for 12 boneless and skinless chicken thighs. Do you know approximately how many pounds this is? Thank you!

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  • Squid Substitute

    Hi, I really fancy trying the Greek Squid And Orzo recipe in Simply Nigella, but due to an allergy I wondered what I could substitute the squid for? Perhaps prawns at the final cooking or maybe cooked salmon stirred through. What do you think would work best please? Thank you.

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  • Ultimate Christmas Pudding Bowls

    Hi guys really need your help here. I'm preparing for next Christmas and looking at using a plastic pudding mould but where do I get this from? What type of plastic is it? Nigella''s recipe calls for a 2.8 litre pudding basin. Also where can I source an aluminium foil pudding basin to store it in. I've searched everywhere for these and can't find a manufacturer that supplies this size. Any help would be much appreciated. Cheers. Regards, Stephen

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  • Herbs For Spanish Chicken With Chorizo

    Help! I have no oregano can I use another spice in Nigella's Spanish Chicken With Chorizo and Potatoes?

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  • Substitute For Marsala

    I'd like to make the Toad In The Hole recipe (from "Kitchen") with the onion gravy, but haven't any Marsala to hand. What could I use instead? She suggests only a quick glug so not very much needed. Thank you!

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  • Creamy Potato Gratin

    How long should the potatoes be simmered before putting into the baking tin? Also, the quantities used mean the liquid doesn't cover all the potatoes in the saucepan. Is this right or should they be covered in order to par-cook? Finally a tablespoon of salt seems like an awful lot - is that correct?! Trying this for the first time, so advice would be much appreciated.

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