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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!
Posted by jsfshepherd. Answered on 8th Feb 2016 at 12.00Read The Answer
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.
Posted by foodupskill125. Answered on 7th Feb 2016 at 12.00Read The Answer
How long will the Chocolate Pistachio Fudge keep, if frozen to be eaten direct from the freezer?
Posted by carolathome. Answered on 6th Feb 2016 at 12.00Read The Answer
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?
Posted by nilved. Answered on 5th Feb 2016 at 12.00Read The Answer
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!
Posted by katherinerowberry. Answered on 4th Feb 2016 at 12.00Read The Answer
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?
Posted by lizparkes. Answered on 3rd Feb 2016 at 12.00Read The Answer
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?
Posted by lizzybro. Answered on 2nd Feb 2016 at 12.00Read The Answer
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.
Posted by Boogiebear. Answered on 1st Feb 2016 at 12.00Read The Answer