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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

  • Coconut For Pina Colada Ice Cream

    Hello, I have tried everywhere, and online to find the long thread sweetened coconut as used in Nigella's Pina Colada ice-cream recipe. The Bakers brand flakes are very small and not as seen in the recipe photo. I know that this product can be bought in bulk and is used to top cheesecakes I have seen in London cafes. Does anyone know where I could buy, say 500g of the product? I would not mind using a US supplier who would ship to the UK. Very many thanks, Elizabeth.

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  • Portion Sizes For Chocolate Mousse

    Hello, I need to make Nigella's Chocolate Mousse for about 120 people to be served in 50ml shot glasses but I'm not sure how to get the quantity correct. Can you help?

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  • Pastry Cracking On Apple Pie

    Whenever I'm baking apple pie with shortcrust pastry sometimes they split on the top but some of them come out perfectly fine. Do you know why this is happening? Thanks.

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  • Substitute For Instant Espresso Powder

    Greetings from Australia. I too cannot find instant espresso powder and while I have read the various posts regarding substitutions, I am wondering about the use of "Greek" Coffee which is an ultra-fine grind. I am thinking that I could just add this powder versus having to dilute it in any water. What are your thoughts or experience with this approach for use in Nigella's No-Churn Coffee Ice Cream recipe? Many thanks in advance for your response.

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  • Red Velvet Large Cake

    At the top of the Red Velvet Cupcake recipe, it says that this recipe makes enough for 2 x 25cm cakes with enough icing for the middle and to cover. Can you advise regarding cooking temperatures for a bigger cake, i.e does the temperature need to be dropped? Thanks in advance!

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  • Chocolate Sauce Reheating

    I've made the Meringue Gelato Cake with Chocolate Sauce. The sauce has gone very thick, like ice cream in the fridge. How do I make it liquid again please?

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  • Oven For Slow Roasted Chicken

    Hi there! I have loved cooking the Slow Roasted Garlic And Lemon Chicken recipe over the past few years. I tend to go with a mix of chicken pieces rather than a whole chook e.g. a couple of drumsticks and a couple of merrylands (whole leg with thigh and drumstick). However every time I cook this I find I need to either cut the process short or reduce the heat further. Should I be cooking this with or without fan force? Thanks Veronica

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  • Chocolate Pudding With Different Milk

    Hello, I really really love the Chocolate Pudding dessert. Is there any chance I could switch the full cream milk with the skim one? Also, if it is possible, is there any alteration to the recipe? Thank you!

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