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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

  • Substitute For Marsala

    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!

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  • Creamy Potato Gratin

    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.

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  • Chocolate Pistachio Fudge In Freezer

    How long will the Chocolate Pistachio Fudge keep, if frozen to be eaten direct from the freezer?

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  • Slow Cooker Lamb And Pasta

    Hi, I love the idea of slow cooking the meat and pasta together, however nobody in our family really likes lamb. Could I substitute mince instead and if so would I need to change any other parts of the recipe?

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  • Lemon Polenta Cake Without Almonds

    I have a nut allergy, can I replace the almonds with plain flour in the Lemon Polenta cake successfully?

    Is it possible to swap the lemon for orange in the polenta cake and if so how many oranges would I need in comparison to the lemons? Thanks!

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  • Brown Rice For Korean Beef And Rice Pot

    I'm finding it difficult to source the short grain brown rice for the Slow-Cooker Korean Beef And Rice Pot recipe. Will it still work if I substitute long grain brown rice? Or is there a better readily available substitute?

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  • Pistachio Souffles In Advance

    I'd like to try the Pistachio Souffle recipe for a dinner party. In the recipe (from the book Domestic Goddess) you talk about preparing in advance but with no further explanation regarding how far in advance it can be made and at which stage you can stop the advanced preparation. Any help with that please?

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  • Freezing Courgette Fritters

    I would like to serve the Courgette Fritters warm as part of a buffet which includes vegetarians. I should like to get ahead with these and an thinking of cooking and freezing them in. Will these freeze well? Would I be able to bake them to serve warm and if so is it best to do this from frozen or defrost them fully first? Many thanks - these have had good reviews and is a slightly less stodge option as part of the buffet table for vegetarians.

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