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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!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi, I am unable to find gluten-free tortillas, so I was hoping make my own. However I have also been unable to find the mexican cornflour required so is this possible with polenta? Or what do you recommend? I know there is an increasing rise in gluten-free products as more people seem to need them now, but am stuck for packed lunch ideas. I really miss wraps! Hope you can help. Cheers, Chunkychocchip.
Posted by Chunkychocchip. Answered on 15th May 2011 at 12.00Read The Answer
I plan on making Nigella's St. Tropez Chicken (Feast, p425), but would like to try grilling it. Do you think it would still turn out well on a grill?
Posted by lelainedc. Answered on 14th May 2011 at 12.00Read The Answer
Hi, can you please tell me how to store fondant icing once opened? I have tried everything, even clingfilm, but nothing seems to work. I find I am wasting more than I am using by having to cut the dry parts off. I have tried putting the icing in clingfilm and sealing in a plastic container but the icing still drys out all around the edges. Thankyou, Jean Perry
Posted by baggiebird. Answered on 13th May 2011 at 12.00Read The Answer
Hi, I am looking for some ideas for my son's birthday in a few weeks - I have about 15 children coming for a tea party. Also he has asked for an "amazing chocolate birthday cake". Any ideas would be appreciated. Thanks!
Posted by ElaineS. Answered on 12th May 2011 at 12.00Read The Answer
Many recipes call for small amounts of wine, is it possible to freeze the leftover amount? Will freezing it damage any of the properties? (PS I'm not opposed to drinking the remaining wine...if I HAVE to!).
Posted by profesoraklee. Answered on 11th May 2011 at 12.00Read The Answer
I'm currently making a basic meringue for Eton Mess right now and I've made meringues before. However, this time there's an overflow of sugar syrup flooding out from the meringue while it's in the oven! What causes this and is there a way to prevent my poor oven from being laminated in bubbling sugar? Thank you!
Posted by cheunga. Answered on 10th May 2011 at 12.00Read The Answer
Hi, I want to make a bigger version of Nigella's Old Fashioned Chocolate Cake (Feast, p269) as part of a stacked wedding cake. Could you please tell me what the ingredients would be for making a 10'' cake or how to scale it up? Thanks, amycakes
Can I successfully double the recipe for Devils Food Cake in Kitchen (p253)?I want to make a 26cm version of this oh so yummy cake for a birthday and need it to be spectacular! I could experiment but don't want to waste ingredients if it doesn't work. Many thanks, cupcake53
Hi, your recipe for Chocolate Fruit Cake (Christmas, p180) is for an 8-inch cake with approximately 2hrs cooking time. I am making this for my wedding cake and need a 10-inch round cake. I believe this would need 1 1/2 times the original quantity but I am stuck for cooking time. I have experimented once and it baked in just over 2 hrs but it burned a little. I have a fan oven that is quite fast, any suggestions? Thanks, Therese
Posted by amycakes. Answered on 9th May 2011 at 12.00Read The Answer
I recently read in a magazine about ceramic knives and how they practically never need to be sharpened, are very sharp themselves and are excellent in the home kitchen. Are they worth getting, and is a cheaper version still good in terms of durability and quality?
Posted by cheunga. Answered on 8th May 2011 at 12.00Read The Answer