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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.
I have a glut of yellow cherry tomatoes and would welcome some recipe suggestions. Regards, Dave
Posted by firstname.lastname@example.org. Answered on 4th Sep 2012 at 12.00Read The Answer
I have made lemon meringue pies for years but I don't seem to be able to stop liquid beads appearing through the meringue once it has cooled. Do I need to make a drier meringue? It still tastes delicious but appearance is not so good!
Posted by stella.cox. Answered on 3rd Sep 2012 at 12.00Read The Answer
I just wondered if there is a mistake in the Raspberry Bakewell Slice recipe on p300 of Kitchen? Should the base have the same amount of butter as plain flour, as pastry usually has half the amount of butter to flour. Thank you.
Posted by wkstm. Answered on 2nd Sep 2012 at 12.00Read The Answer
I would like to try making Nigella's Pineapple Upside Down Cake. I don't own a food processor - can I use a wooden spoon or an electric hand mixer?
Posted by Sahar. Answered on 1st Sep 2012 at 12.00Read The Answer
I was wondering where I can buy the 30x20x5cm foil trays often mentioned in Kitchen? All the ones I have found are too wide and shallow. Thanks!
Posted by Kudzi. Answered on 31st Aug 2012 at 12.00Read The Answer
The recipe in Nigella's Christmas book (p166) does not indicate at what temperature the Roasted Stuffed Pumpkin should be cooked. Also, if using a smaller pumpkin should I cook it for less time? Thanks!
Posted by chants300. Answered on 30th Aug 2012 at 12.00Read The Answer
Hello Team Nigella! Do you think it would be possible to make a mint jelly in the same way that Chilli Jam is made? We have a glut of mint, and the chilli jam is a great success and very simple to make. Anne
Posted by annespendiff. Answered on 29th Aug 2012 at 12.00Read The Answer
I saw Nigella make a no-churn ice cream on TV the other day the other day - she called it Semifreddo ice cream. It was made with cream and eggs and honey. I cannot seem to find the recipe any more. Please help! It looked so good that I want to try making it. Thanks, Jyoti
Posted by jkhullar. Answered on 28th Aug 2012 at 12.00Read The Answer