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

  • Meatzza

    I'd really like to make the Meatzza but am unsure about what pan to use for it. The recipe suggests a sandwich tin but I wondered whether a ceramic flan dish that is wide but quite shallow would work? In would like to check in case having a metal tin means that the meat cooks through and this might not be achieved with the ceramic dish. Thanks for any help!

    Read The Answer
  • Easy Sticky Toffee Pudding

    In step 3 of Nigella's Easy Sticky Toffee Pudding, it says to "pour over the boiling water". Do I pour it directly over the cake mixture before putting it into the oven? Will it all get mixed in squishy?

    Read The Answer
  • Yogurt Pot Cake

    I would like to know what size yogurt pot was used for the Yogurt Pot Cake in the recent episode of Nigellissima? I'm in Australia and the individual tubs vary in size from 100ml to 200ml. I have made the cake with, sadly, not great success. I feel I used too small a yogurt tub. I was worried about using the larger one as 2 tubs of sugar looks quite a lot. The cake rose and then collapsed and was wet. Maybe I didn't cook it long enough but it seemed done. Anyway, I was just wondering if you would be able to clarify as it looked like a lovely recipe and so simple. Also what is the final eating consistency of the cake meant to be - is it spongy or more dense? Thanks for your great show and continued love of food. Jo.

    Read The Answer
  • Ginger Passionfruit Trifle

    I would like to make Nigella's Ginger Passionfruit Trifle but I can't use alcohol. Please can you advise what I can use instead? I have Belvoir Organic Ginger Cordial, but what ratio should I use? Thanks Louise

    Read The Answer
  • Cooking Fries Starting With Cold Oil

    On Nigella's TV series 'Nigellissima' she cooked French fries which she started off in cold oil. Do you have any details of this method? Thank you, Zillsh

    Read The Answer
  • Baklava

    Hi Nigella! For your recipe for Baklava it has been mentioned that we need to use up 1 packet of filo pastry for the first layer then put in the crushed pistachios, then use the remaining filo. How much quantity should be used up for the first layer? Where I am the packets are 500g each. Also, should you layer the filo again after spreading the pistachio crumble to form another layer before the final pile-up of filo on the top?

    Read The Answer
  • Shortcrust Pastry

    My shortcrust pastry is always crumbly and breaks up on the rolling pin. What could be wrong?

    Read The Answer
  • Cocktail Sausages with Sesame Oil

    Hi there. Nigella's Cocktail Sausages recipe uses sesame oil, honey and soy sauce. Is the sesame oil toasted sesame oil or not? If not, can you advise where to buy? I have tried every large supermarket chain, in both the oil section and in the continental section, and I cannot find non-toastsed sesame oil. Any help would be very much appreciated. Thank you. Karen

    Read The Answer

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