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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

  • 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

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  • 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?

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  • Shortcrust Pastry

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

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  • 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

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  • Maderia CakeTins

    Can I use Nigella's Madiera Cake recipe for a birthday cake? How far in advance can I make this cake? Can I cover it with fondant and how do i store it? Thank you.   

    The loaf tin specified for the Madeira Cake in the Domestic Goddess book is a 450g tin, which is a 1lb loaf tin. Is this the right size tin for this recipe as when I baked it sometime ago it didn't seem to cook, and there seemed too much mixture for the tin. I would love to make it again but have been put off because of this issue. Could someone please clear this problem up for me. Thanks, Neale.

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  • Coq au Riesling

    I would like to cook Nigella's Coq au Riesling but I'm not keen on dill. What would be a good substitute for dill in this recipe?

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  • Passionfruit Curd

    How can I make passionfruit curd thicker, like the consistency of a store bought curd? I make Nigella's Passionfruit version of the Lemon Meringue Cake from Feast. I find that the curd is always very runny. So when I pile up the meringue cake, the top cake tends to slide and the passion fruit curd would just run onto the plate and it's not very pretty though it is extremely yummy. How can I improve on this?

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  • Pomegranate Ice Cream

    I tried Nigella's recipe for No-Churn Pomegranate Ice Cream. It tasted great but there was a good amount of ice crystallisation in it. Also at the bottom of the container there was a good amount of pieces of frozen ice. How can I avoid this?

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