Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Need some help in the kitchen? Try a quick search first.

You never know, your query may have been answered already.

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!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Mixers

    Hi, I would like to buy a KitchenAid large bowl mixer but cannot find anywhere in the UK. I have seen them used on TV a few times by Nigella and othere chefs so wondered if you could help with sources? It is the large mixer, 6.9 litre bowl and with a tilt head. Many thanks.

    Read The Answer
  • Duck Legs And Potatoes

    Hi, sometime ago I watched a show where Nigella cooked some duck legs and potatoes in a pan in the oven. I saw only patches and would love that recipe please. It was all done in a pan and in the oven. Thank you! Andre.

    Read The Answer
  • Mushrooms For Coq Au Reisling

    I was wondering if I could substitute another kind of mushroom for the "oyster mushrooms" in Coq Au Riesling? As the oyster mushrooms are extremely hard to find where I live, and probably out of my budget. Portabella or moonlight mushrooms, maybe? Thanks so much.

    Read The Answer
  • Streaky Spruced Up Vanilla Cake

    I made two of Nigella's Spruced Up Vanilla Cakes yesterday. One was the vanilla cake and the other was the variation with cinnamon, ginger and cloves. The vanilla one was fine but the other came out with veins of what looked like uncooked mixture. I baked it for the recommended times at the right temperature. Is there any other way of ensuring this cake comes out the desired way? I did use a Bundt tin.

    Read The Answer
  • Irish Cream Tiramisu

    Hi, I tried to make Nigella's Irish Cream Tiramisu but it didn't quite come out the way I expected. I followed the recipe using 500g of 40% fat mascarpone cheese and folded this into the whisked yolks and sugar. The problem is that after I added in the 75ml Baileys everything started looking too wet and how do I fold 75mls of Baileys in to the eggs? Not a moussy mixture and even after refrigerating overnight it was still a bit liquidy at the bottom. Please give me some idea of where I went wrong! Thanks a million! Gidon

    Read The Answer
  • Last Minute Chocolate Brownies

    I watched Nigella make some brownies for her daughter on TV and she used supermarket chocolate bars which she chopped up to add to the mixture. Where can I find this recipe? Many thanks Terrilynn

    Read The Answer
  • Substitute For Sour Cream In Frosting

    For the icing/frosting on Nigella's Old Fashioned Chocolate Cake can I use mascarpone instead of sour cream?

    Read The Answer
  • Devil's Food Cake In A Processor

    Hi, I've recently been diagnosed with arthritis and find it hard to cream butter and sugar so I'm wondering is it possible to convert Nigella's recipe for Devils Food Cake?

    Read The Answer


Remember you can use the search bar to delve through our Kitchen Queries archives.