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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
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I want to make the Cornbread Topped Chilli for 30 people for my daughter's wedding. Will it turn out ok if I use one and a half times the ingredients or should I just double the quantities? Many thanks, Dawn
Posted by dchad54. Answered on 1st Oct 2014 at 12.00Read The Answer
Can I use 150ml of buttermilk instead of using the milk and vinegar in Nigella's Scotch Pancake recipe?
Posted by lflang. Answered on 30th Sep 2014 at 12.00Read The Answer
Can I use Dutch process cocoa for the Chocolate Olive Oil Cake?
Posted by jio. Answered on 29th Sep 2014 at 12.00Read The Answer
Hi I've made miniature versions of the Mini Pavlovas (about 4cm in diameter). How long can they be stored for or, alternatively, can I freeze them? Many thanks Emma
Posted by emmarob. Answered on 28th Sep 2014 at 12.00Read The Answer
Hi, I made Nigella's Broccoli And Stilton Soup for the first time today. I don't know where I went wrong, but if feel it needs to be thicker. Any help please? Thanks.
Posted by Megan123. Answered on 27th Sep 2014 at 12.00Read The Answer
Is there something that can be used instead of sour cream? I would be grateful to know.
Posted by nivijalan. Answered on 26th Sep 2014 at 12.00Read The Answer
I absolutely love Nigella's Chocolate Pudding recipe and have made it several times. It would be great to make a vanilla version - do you have any advice on doing so?
Posted by mgs. Answered on 25th Sep 2014 at 12.00Read The Answer
For this month's cookalong, the crust calls for polenta, as a "dry ingredient". The only form I've been able to find polenta is in a tube, and it is already moist. Is the goal for the recipe to just use truly dry cornmeal, or should I use the moister prepared polenta?
Posted by Flute_Nerd42. Answered on 24th Sep 2014 at 12.00Read The Answer