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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

  • Cheesecake Recipes With Gelatine.

    The basic cheesecakes I make using gelatine tend to take on a "fake flavour". Is there any way I can make them take creamier?

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  • Cutting Roxanne's Millionaire's Shortbread

    Hi, I have baked the Roxanne's Millionaire's Shortbread in Domestic Goddess (p240). it seemed to have turned out very well, but when i tried to cut it the caramel was too soft and the chocolate too hard hence it was very messy. I have tasted it and it is delicious and would like to try it again. I followed the recipe exactly, the only thing i did do was make it in a foil tin.

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  • Damson Jam

    I have alot of damson pulp left from making damson wine. I have had a go at turning it into jam, but am not sure how much sugar and water to use. The batch I tried has not really set and has lost a lot of flavour, or it may be just too sweet. Any help would be great. Many thanks

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  • Oil Instead of Butter For Baking.

    Hi! I have seen Nigella using butter in cakes. Can I use vegetable oil instead of butter? Will there be any change in taste or texture of the cake. Kindly clear my doubt.

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  • Jerk Chicken - Substitute for Rum?

    Hi! Absolutely love Nigella's recipes and will be using the Homestyle Jerk Chicken with Rice and Peas recipe from Kitchen (p343). The last time I made it I omitted the rum entirely and felt it might be lacking in something. This time, I'm cooking for 12 and want to make sure I get it perfect as we're celebrating a birthday and Eid (a Muslim festival) next week. What can I substitute for rum and also, since the recipe serves 6 could I simply double it? Thanks! Eiman

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  • When to Make Christmas Cakes

    I hear conflicting advice online about how far in advance of Christmas the cake should be made. Some suggest 6 weeks is sufficient whereas others say that 12 weeks is optimum. I have time this week to make it: will the cake be all the better for 12 weeks of maturing, or will that simply limit its freshness when Christmas finally arrives?

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  • Caramel Butterscotch Cake

    I have been making this cake for years and it is lovely but suddenly the topping is not going quiet right. I have looked for the correct recipe on your web site but cant find it! I have the recipe hand written from a friend's book, I think it is from Domestic Goddess. Can you help? Thanks, Jenny

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  • Using Limes Instead Of Lemons

    I have read somewhere that limes can be used in most recipes instead of lemons but the quantity of lime juice should be reduced in the original recipe. Is this correct? And if so what about the rind? Will the lime rind change the flavor? Thank you so much.

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