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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

  • 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.

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  • 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

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  • 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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