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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

  • Chicken Schitzel

    Hello, Im going to cook Nigella's Chicken Schnitzel with Bacon & White Wine, but which white wine should I use? Thank you.

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  • South Indian Vegetable Curry

    Hello! I would love to make Nigella's South Indian Vegetable Curry from Kitchen (p155) but I can't find tamarind paste. How can I replace it in this recipe? Thank you.

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  • Veal Scallopini

    Does Nigella have a good recipe for veal scallopini in any of her books?

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  • What Is That Vegetable?

    What is the green leafy vegetable that Nigella is holding in the photograph accompanying announcement of Nigellissima? I've been able to buy it twice but don't know the name and would like to.

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  • Frozen Egg Whites

    How long will frozen egg whites keep in the freezer? Thanks!

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  • Baby Squid Substitute

    I have enjoyed the dishes in Nigella Kitchen which use baby squid, but find that it is only stocked by a limited number of fishmongers. Would it be ok to substitute for full sized squid?

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  • What Is Cake Flour?

    I have seen some recipes using cake flour. I can't get this in Australia, should I use self-raising flour or plain flour instead?

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  • How To Thaw A Frozen Cake?

    Hello! I know how to freeze a cake - wrap it tightly in foil or plastic and seal it in a freezer bag for good measure. But I'm not sure on how to thaw it. Do I leave the entire freezer bag in room temperature until the cake thaws or put it in the fridge overnight for a slow thaw? Do I remove the layers of wrapping before thawing or leave them on? And once thawed, if I were to warm the cake up slightly in a very low oven, will that dry out the cake? Thanks!

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