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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

  • 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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  • Beef Wellington & Time Management

    When making Beef Wellington, can I cook the beef to medium rare then rest/cool it before wrapping in mushroom & olive paste, prosciutto and pastry etc and refrigerating until ready to bake? This should bring the beef closer to medium. Previously I have cooked and served in one motion, never having to break the process but I want to cook it for Xmas dinner and need to prepare the wellington in advance. Any thoughts on how I can do this, particularly avoiding any food poisoning?! The beef fillet will be around 1.8kg.

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  • Re-usable Cake Tin Liners

    Can you please tell me where i can get the reusable cake tin liners that Nigella uses. I'm in Australia and no-one seems to have them - happy to purchase online. Thanks

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  • Redcurrant Meringue Pie

    Hi Nigella and team,  last saturday I baked the Redcurrant Meringue Pie from the Domestic Goddess cook book (p121). It worked very well, but I think I could improve on the baking tin. The recipe states that you use a specific baking tin for it. Where can I get such a tin? I now used a 20cm diameter tin with a removable bottom part. Have you got some good alternatives available on internet or in the Netherlands? Kind regards, Klazine  

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  • Jam Sugar (with added pectin) for Chilli Jam

    I would like to know if there is an alternative to sugar with pectin for the above Chilli Jam (Christmas, p241)? Normally I use lemons - would this be a good alternative?  

    Hi, Want to make Chilli Jam, but cant find Jam Sugar (not available in Bombay). How can I make it, or what is the proportion of sugar to pectin? Please advise. Regards Natasha

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  • Instant Royal Icing (Coconut Cake)

    I would like to make the Coconut Cake from How To Be A Domestic Goddess (p23). However, i can't find 'instant royal icing' anywhere. I have seen it online, but as i am making it for a birthday this weekend i cannot wait that long. Could i substitute this for normal royal icing/fondant icing and really mix it up with the Malibu?

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  • Preventing Pastry Shrinkage

    How do you prevent pastry from shrinking when cooked? I refrigerated the pastry before rolling it out. I refrigerated it again after rolling it out and putting it in the pie tin but it still shrank when cooked. It happened to my savoury shortcrust and my sweet shortcrust pastry.

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