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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'd love to make the sticky Cocktail Sausages for my kids but one if my sons is highly allergic to sesame seeds. What alternative oil could I use without spoiling the taste? Many thanks! Hayley.
Posted by Yoshihoney. Answered on 1st Sep 2014 at 12.00Read The Answer
I often make Millionaire's Shortbread (aka Caramel Creams) - a shortbread base, caramel in the middle and melted chocolate on top. Sometimes, but not always, the chocolate becomes speckled with white spots. The ones I made this week became speckled within a day or two, so it isn't because they are old. The taste is fine - but they look dreadful! What on earth am I doing wrong? I would be grateful for your help. Many thanks, Marie.
Posted by MarieFulcher. Answered on 31st Aug 2014 at 12.00Read The Answer
Hey there, I just made Nigella's Blueberry Muffins from "How To Be A Domestic Godess" and while they're cooling, I'm musing about what a muffin is. I always figured that muffins were bigger than cupcakes, but I used 12 cupcake paper cups and was just about able to fill them up - so they're not bigger and that can't be the distinction. Also, Nigella talks about fairy cakes - now, is that something different from a muffin or a cupcake? I'd be delighted if you could help me out with some culinary genre distinctions. Best, Helene
Posted by Helene_P. Answered on 30th Aug 2014 at 12.00Read The Answer
Hi I'm going to make the Quick Calamari from Express (can't wait!) and wondered if the semolina could be swapped for polenta? Many thanks
Posted by jessquirke. Answered on 29th Aug 2014 at 12.00Read The Answer
Hello, I have a fan assisted oven with top and bottom heating. Should I always use it at a lower temperature than the recommended temperature in your recipes? Thank you, KGB
Posted by KGB. Answered on 28th Aug 2014 at 12.00Read The Answer
Is the condensed milk in Nigella's Birthday Cake recipe (from How to Eat) the sweetened version? I normally used sweetened condensed milk, but recently I saw there's also a normal can of condensed milk without added sugar.
Posted by Amvanoers. Answered on 27th Aug 2014 at 12.00Read The Answer
Hi, the recipe for Molten Chocolate Babycakes is awsome. But my lava was little bit thick. Also how can I store them? Can they be frozen?
Posted by tayyaba ammar. Answered on 26th Aug 2014 at 12.00Read The Answer
Where can I get Stone's green ginger wine from for the Ginger Passionfruit Trifle?
Posted by susan1957. Answered on 25th Aug 2014 at 12.00Read The Answer