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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

  • Ground Pork

    My husband and I purchased some rare breed ground pork and we have no clue what to make with it. Help!

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  • Meringue Gelato Cake

    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?

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  • Celery

    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!

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  • Mexican Lasagne

    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?

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  • Chocolate Meringue Truffle Cake

    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!

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  • Chicken, Bacon and Mushroom Pie

    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.

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  • Rolled Oats

    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.

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  • Making Aioli

    I am thinking of making aioli and wondered if Nigella has any good recipes?

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