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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi there! I attempted Nigella's Devil's Food Cake from Kitchen and it hardly rose at all. Please could you let me know what I might have done wrong? All of the ingredients were carefully measured and all at room temperature, but alas a very small cake. Thanks, Moya
Posted by Mhayhurst. Answered on 12th Jul 2012 at 12.00Read The Answer
Hello. I just made the Beer-Braised Pork Knuckles from Kitchen. They were great but I have a few questions. The fresh ham hocks had some patches of hair on them which you could still see on the crispy, chewy skin after cooking. I don't know if that's normal as I've never had this dish before. Should I discard those bits or do you eat them anyway? Also, the recipe doesn't specify what kinds of apples to use. I tried using Granny Smith but they turned into (delicious) mush. I know there are some better apples for baking but what apples could survive being baked for 2.5 hours? Any suggestions? Thanks so much!
Posted by DJDeeJay. Answered on 11th Jul 2012 at 12.00Read The Answer
I have a convection oven and was wondering what temperature I should use to bake cakes and also how long to bake a cake for?
I've just bought a copy of Kitchen and was wondering if the temperatures stated are for fan forced or conventional ovens? Thanks, Georgie.
Posted by sssv. Answered on 11th Jul 2012 at 12.00Read The Answer
I have this baking now but it seems really wet. The recipe calls for the juice of half an orange in the cake but I realize now that's really vague. How much juice should there be? Thanks
Posted by Maggie Ross. Answered on 10th Jul 2012 at 12.00Read The Answer
Do you know where Nigella's hen-shaped wire basket (the one she keeps her eggs in) comes from? Also where can I buy the small egg whisk Nigella often uses on her show? Thank you! Leah
Posted by copyrider. Answered on 10th Jul 2012 at 12.00Read The Answer
Here in the US I recently watched Nigella make a fruit dessert. I can't remember the name, therefore can't find the recipe. It was a biscuit base, next was a base of cream cheese and lemon curd, all topped with mixed berries. Can you help please? T Nicol Raleigh, NC
Hi I have looked endlessly through all the recipes and I can't find the one Nigella made on TV the other night. It is a cheesecake with lemon curd folded through it and then she piled fruit on the top of it. Thank you so much Ruth
Posted by trishn. Answered on 9th Jul 2012 at 12.00Read The Answer
I enjoyed the Girdlebuster Pie that I made from Nigella's Christmas book, but I was wondering if there was a mistake in the ingredients? In my American edition it calls for 14 ounces of graham crackers for the crust, which is an entire box. It seemed like a lot, but I processed all the crackers with the butter and chocolate - and ended up with enough crust for 2 pies, plus more left over. I packed the crust as thick as I could get for the 2 pies, still leaving enough room for ice cream, and still had leftover crumbs. Plus, it didn't seem like there was enough butter to hold it together, as the pie was very crumbly even after being in the freezer. Could there have been a mistake in my edition?
Posted by JaclynMcKewan. Answered on 9th Jul 2012 at 12.00Read The Answer
Hi, I would like to know how many grams of grounded almonds I have to use to make the Venetian Carrot Cake as it's not mentioned in Nigella's TV clip. Thank you.
I can't find the recipe for the chocolate/salted peanuts brownies Nigella made on TV. Any chance you can add it to your recipe list? Thanks Andy
Posted by avanda. Answered on 8th Jul 2012 at 12.00Read The Answer