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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
Posted by firstname.lastname@example.org. Answered on 1st Jul 2015 at 12.00Read The Answer
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!
Posted by catchme. Answered on 30th Jun 2015 at 12.00Read The Answer
I'm baking a cake for the first time and would like to try the Old Fashioned Chocolate Cake. But the cake seems too big for 4 people hence I would like to make a smaller one. Would it be okay to use half the measurements of all ingredients for half a size of the cake?Please do let me know.
Posted by dishasonii. Answered on 29th Jun 2015 at 12.00Read The Answer
I am making an Irish theme cake and would like to use the Chocolate Guinness Cake to do this but as I will need to use 2 cakes to make it tall enough I was wondering what the best flavour of icing to use between the layers? I will be covering the cakes with a vanilla fondant. Thank you
Posted by Aussieinlondon. Answered on 28th Jun 2015 at 12.00Read The Answer
The Rosewater Hear cokies look yum! How long do they last for?
Posted by nmo110. Answered on 27th Jun 2015 at 12.00Read The Answer
What vinegar should be used in the Chocolate Sheet Cake recipe, please? Ordinary white distilled household vinegar, or is it best with a specific type, e.g. malt, cider, red wine, white wine etc. Thank you in advance.
Posted by Sunnysmile92. Answered on 26th Jun 2015 at 12.00Read The Answer
Hi, last week Nigella's recipe for whipping double cream with meringue and fruit was on TV and I followed the recipe but then noticed it says not to freeze on the cream carton? Is this simply because double cream usually doesn't freeze well or does freezing cream make you ill? It's all in the freezer but I want to check it'll be ok before eating!
Posted by Rachelli22. Answered on 25th Jun 2015 at 12.00Read The Answer
Hi, I saw Nigella make a type of risotto using pasta beads instead of rice. Where can I find the recipe?
Posted by WoodyBOY. Answered on 24th Jun 2015 at 12.00Read The Answer