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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

  • Granola Bars

    I love Andy's Fairfield Granola (Nigella Feasts, p199) and was wondering if these could be made into a bar so I can pack it into the kid's lunch boxes.. Thanks so much.

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  • Nut-free Christmas Cake

    For several years now I've made Nigella's Chocolate Fruit Cake and everyone's loved it. This year, my daughter - who loves fruit cake - was diagnosed with a nut allergy and the doctor's recommendation is total avoidance. It would therefore be a bit mean of me to make a Christmas cake containing nuts, ground almonds or even topped with marzipan ! Can you suggest a substitute for the ground almonds or a different, equally wonderful recipe please ?

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  • Ginger Bread Muffins - Treacle & Syrup

    Hi, This is Janet from India. I just wanted a clear explanation for the "treacle and syrup" mentioned in the Christmas Bites - Bonus recipe - Gingerbread Muffins. I tried looking for the recipe on the website but couldn't find the same. Firstly Is treacle what we refer to jaggery in India (in a melted form)? Secondly about the mention of 'syrup' is this 'honey' or 'golden syrup' or 'sugar syrup' ? Kindly help. Thanks & Regards Beena Janet.

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  • Baby vs Large Bundt Pans

    Hi there, I would like to cook the baby bundt cakes from How to be a Domestic Godess. I would like to cook one large bundt cake instead of small individual ones. How should I change the recipe? Thank you!

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  • Freezing Chocolate Ganache

    Hi Nigella team. Firstly I love how Nigella's more recent books give freezing/making in advance advice. I would like to know if you can successfully freeze Chocolate Ganache as in the cake recipe from How to Eat p28? I seem to have made far too much ganache and rather than make truffles I would like to freeze for a cake at another time. Many thanks

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  • Double Yolked Eggs

    I recently bought a carton of eggs and was delighted when I cracked open the first egg to find two yolks. Delight turned into confusion when I was 4 eggs and 8 yolks into my carton. Since the recipe (Nigella's Spruced Up Vanilla Cake from Christmas, p198) calls for 6 eggs, I was unsure how to continue. I ended up including two more egg whites. Is there a recommended way for dealing with double-yolked eggs in baking? Or should they just be treated as regular eggs? After all, their weights are the same.

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  • Substitute For Vegetable Shortening?

    I am making chocolate from cocoa powder to decorate my cake, and the recipe says that I need vegetable shortening for this. iI am not able to find any vegetable shortening in my city, is there any substitute for it?

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  • Uses For Pumpkin?

    I have just bought a big pumpkin for carving on Halloween and I was wondering if I can use the flesh for anything?

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