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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.
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
Posted by AdrianB. Answered on 14th Feb 2016 at 12.00Read The Answer
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?
Posted by sabine maclean. Answered on 13th Feb 2016 at 12.00Read The Answer
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!
Posted by DJDeeJay. Answered on 12th Feb 2016 at 12.00Read The Answer
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.
Posted by Kelly-Jane. Answered on 11th Feb 2016 at 12.00Read The Answer
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
Posted by smcdonell. Answered on 10th Feb 2016 at 12.00Read The Answer
Help! I have no oregano can I use another spice in Nigella's Spanish Chicken With Chorizo and Potatoes?
Posted by jbagshaw4. Answered on 9th Feb 2016 at 12.00Read The Answer
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!
Posted by jsfshepherd. Answered on 8th Feb 2016 at 12.00Read The Answer
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.
Posted by foodupskill125. Answered on 7th Feb 2016 at 12.00Read The Answer