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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

  • Leftover Passata

    Hi Nigella, I have leftover passta after making your Calabrian Lasagne. Can I can I freeze it? Hate wasting it! Thanks!

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  • Margarita Ice Cream

    I would like to make Nigella's Margarita Ice Cream but Cointreau is very rare in my country and very expensive. Is it absolutely necessary to have it in the No Churn Margarita Ice Cream? Is there any other substitute? Thanks!

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  • Large Cake Pans

    Where can I purchase a 10 inch round cake pan that is 4 inches deep and not springform? Any shop anywhere in the world will be fine. Health and Happiness! Karla Walter

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  • Irish Cream Tiramisu Without Eggs

    Can Nigella's Irish Cream Tiramisu recipe be made without eggs? I want to make it for a dinner party but I know not everyone is happy eating raw eggs. Many thanks J.Owen.

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  • Strawberry Ice Cream

    Hi! Yesterday I made the Strawberry Ice Cream from Nigella's book- Forever Summer. Since I didn't have a vanilla pod, I ended up putting a capful of vanilla essence. Though I followed the recipe to the "T", the end result has a very strong eggy after taste, and not delectible at all! The vanilla taste is also noticeable. What did I do wrong? Thanks! Love, Surbhi, India

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  • Sauce Suggestions

    As a student cooking for one, and some days not eating meat, I need more simple, healthy sauces that can work well with a mix of veggies and pulses. They should also freeze well. I've been using herbs with tinned tomatoes too often; can you suggest other sauces to try?

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  • Chocolate Fudge Cake Icing

    How long does Nigella's Chocolate Fudge Cake Icing keep in the freezer? Thank you.

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  • Cakes For Kugelhopf Pan

    I have just bought a 22cm diameter, 10-cup kugelhopf pan, on impulse. And it's silicone, not metal. I'm actually not very excited by the yeasted traditional kugelhopf recipes so I'm wondering if I can use it like a metal bundt or tube pan and make ordinary English pound-type cakes in it, just in a pretty kugelhopf shape. Any advice gratefully received - I can't find this info anywhere on the internet!

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