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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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My husband and I purchased some rare breed ground pork and we have no clue what to make with it. Help!
Posted by M.birnstein. Answered on 7th May 2013 at 12.00Read The Answer
Hi, I wanted to check if any sugar is added to the cream mixture for Nigella's Meringue Gelato Cake, or does the sweetness all come from the meringue?
Posted by mehak. Answered on 6th May 2013 at 12.00Read The Answer
Dear Nigella team, I have a question about celery. In many recipes you need to use a stick of celery. I'm not sure what is meant by this. In Holland you have two types of celery, one is like a herb, small sticks with grean leaves, one is much bigger, it is mainly light green sticks, with a bit of green leaves sometimes. Which one is the one that you need to use in the recipes? Thank you very much!
Posted by Lucy87. Answered on 5th May 2013 at 12.00Read The Answer
I made the Mexican Lasagne from 'Nigella Kitchen'. I followed the ingredients and instructions exactly and unfortunately, I had did not have the results that I expected. The cooked finished lasagne was very watery and my tortillas were just mush (and yes I had drained the black beans and sweetcorn). Please could you explain were I could have gone wrong with this recipe? Should I exclude the 400ml of water from the ingredients?
Posted by Lollie83. Answered on 4th May 2013 at 12.00Read The Answer
Hi, I have made Nigella's Chocolate Meringue Truffle Cake twice. Each time I poured the truffle mixture in, the meringue absorbed all the liquid, became soggy and pretty much disappeared. Is the meringue supposed to do this? Or have I done something wrong? Also the second time I made it the meringue also cracked in the oven - it developed big gashes in it and I could see the base of the pan! Everyone still loved the cake on the both occasions!
Posted by arunabose. Answered on 3rd May 2013 at 12.00Read The Answer
Hi! I do not own individual pie dishes so would I be able to double the recipe for my family and cook it all in one dish instead (such as the one I would use for fish pie)? Would I need to cook the pastry for longer? Thank you.
Posted by Teages. Answered on 2nd May 2013 at 12.00Read The Answer
Hi, I am planning to make the granola bars that were featured in Nigella Feasts. It mentions rolled oats as one of the ingredients. However, I haven't had any luck in finding rolled oats. Can you please suggest an alternative? Thanks, Deepti.
Posted by deeptisharma. Answered on 1st May 2013 at 12.00Read The Answer
I am thinking of making aioli and wondered if Nigella has any good recipes?
Posted by lysarich8. Answered on 30th Apr 2013 at 12.00Read The Answer