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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

  • Mixed Spice in Red Cabbage Recipe

    In one of Nigella's cookbooks there is a red cabbage recipe. The list of ingredients calls for mixed spice. How do I make that or is it something that I need to purchase?

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  • Meringue Gelato Cake

    Hi Nigella says to freeze her Meringue Gelato Cake for about 8 hours or overnight. I would like to make this cake a week in advance and leave it in the freezer. Is this ok to do, it won't affect the meringue? Thanks so much. Alison.

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  • Anglo-Italian Trifle

    What can I use as an alternative to the amaretti biscuits in Nigella's Anglo-Italian Trifle? I have a nut allergy but am conscious of keeping the textures/flavours right.

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  • Chocolate Chip Bread Pudding

    In Nigella's Kitchen book, there is a recipe for Chocolate Chip Bread Pudding. However I'm not sure what type of bread is best to use. Is it possible to use brown bread or is white bread preferable? Also, is there a preference for batch bread? I read somewhere that regular sliced doesn't work very well.

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  • Christmas Puddini Bonbons

    I saw Nigella on TV making little truffles from leftover Christmas pudding. During the show she recommends a specific brand of sherry for the Puddini Bonbons. I didn't quite catch it, so I'd be really grateful if you could let me know the name. Many thanks!

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  • Holiday Hotcake

    I love the sound of Nigella's Holiday Hotcake and will do it as an alternative pudding on Xmas Day. In the unlikely event there will be any left over for Boxing Day, will the sauce remain separate when it is cooled or soak into the cake part? I would like there to be sauce when reheated. Thanks

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  • Cooking Frozen Foods Over Christmas

    I have prepared several dishes for the freezer for Christmas, using recipes that state they are suitable for freezing. However I am at a loss to know how to proceed when I need the dishes - should all food be defrosted thoroughly first, or can some be cooked from frozen? Dishes cooked include salmon lasagne, mince pies with a stollen topping, and stews/casseroles. Is there a rule of thumb? Thanks!

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  • Spiced and Super-Juicy Chicken

    Instead of a turkey, could a chicken be brined? It will only be my brother and I for Christmas dinner and a turkey is really too large.

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