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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

  • Gammon Ham

    Hi Just wondering if I could use a fresh leg or piece of pickled (brined) pork for the Ham In Coca Cola recipe? Gammon is just not available in central NSW. Thank you.  

    Would you please tell me what the Australian substitute for gammon is? I've researched a little but still not sure if the gammon you use is raw or cured? Alybing.

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  • Apricot Almond Cake Queries

    What should the consistency of the Apricot Almond Cake be when cooked? Mine is not like a sponge but is more dense and moist. Is it best when baking cakes to use a food processor (as Nigella does with this cake) or a food mixer? I had never used a processor before for cake baking and am wondering whether this makes a difference to the consistency of the cake?

    What can I use instead of rosewater in the Apricot Almond Cake? - Thank you, Ketsey.

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  • No Churn Ice Creams

    Following the recipe for the One-Step No-Churn Coffee Ice Cream meticulously. But why does the ice-cream not form light stiff peaks but is curdling/separating? I am using an old-style Kenwood Chef around half speed - takes around 15 minutes but starts to curdle/separate without forming stiff peaks? Any suggestions as to why would be gratefully received. The mixture tastes wonderful.  

    I love the No-Churn Coffee Ice Cream and understood from what Nigella has written that the "magic" ingredient which makes the churning unnecessary is the condensed milk. I can see there are lots of other no churn recipes and as an ice cream addict am keen to try them but am very puzzled that most of the others do not have any condensed milk in them, e.g. the pomegranate, bitter orange etc. So do all these others set much harder or have I just misunderstood the influence of the condensed milk on the texture of the coffee ice cream? Thank you in anticipation, Grannyjally

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  • Cooking Clementines For Cake

    Hello I'm cooking the clementines for the Clementine Cake but they're starting to burst. I'm worried the juice will escape into the water. They've been in about an hour and the recipe says two hours. They are quite small though (I needed 6 to get 375g). Please help!  

    Hi Is there any way of speeding up the 2 hours required for cooking the fruit in the Clementine Cake? Thanks Robyn

     When making clementine cake (a go-to standby cake here!), can I boil the clementines in my slow cooker all day while I'm at work, allowing me to leisurely assemble the cake once I'm home, rather than preparing them in a rapid boil on the hob?

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  • Brazilian Cheese Bread

    Hello, I tried to make some of the Brazilian Cheese Bread Bread from the new book but once I'd added the milk and oil the dough siezed up into a plasticine/glue like texture which no amount of beating and adding egg would change. What did I do wrong? Thanks.

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  • Dark And Sumptuous Chocolate Cake

    If you do not have expresso powder can you use something else in for the Dark And Sumptuous Chocolate Cake, or can you just not put it in?  

    Loved the look of this vegan cake on Simply Nigella recently. I was wondering if anyone had tried it gluten free, and was it by simply replacing the plain flour with a gluten free flour blend (such as Doves Farm)? Many thanks

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  • Date and Marmalade Christmas Cake

    If I make the Date And Marmalade Christmas Cake now can I freeze it for Christmas?

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  • Dairy Free Vanilla Cake

    Has any baker made the Spriced Up Vanilla Cake in a dairy free version?

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