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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

  • Roast Chicken and Pasta Dish

    Hi Team! I watched Nigella make a very simple pasta dish and it looked great and I am keen to make it. She roasted a chicken then tore the flesh off and used the cooking juices with some added ingredients to toss with cooked pasta. Where can I get the recipe? Many thanks. Norm

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  • Pavlova Going Flat

    I have tried Nigella's Pavlova recipe two times but every time I make it it is pretty flat after baking. The centre is marshmallowy but the top doesn't go crisp. I use the exact measurements though I use distilled vinegar as wine vinegar isn't availabe here, is that the problem? Also I live in a hot country, could this have caused the problem? Please help! 

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  • The Best Type Of Chopping Board

    I'd like to know what, in your opinion, is the best type of chopping board for regular kitchen use? I use a pyrex board for raw chicken and fish, but for literally everything else, I use a wooden board. I've had the same one for about four years - it's a really solid block and I use it all the time. Lots of people have told me that wooden boards are very unhygienic, but I always give it a good scrub in really hot water after use and leave it to dry naturally. It's the best board I've ever had and I really don't want to get rid of it in favor of one of those awful plastic boards. I'd be grateful for your advice please - thanks!

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  • Flourless chocolate cake - too eggy

    Hi, I made Nigella's Flourless Chocolate Lime Cake from Kitchen and when I took it out of the oven, it seemed like all the eggs had sunk to the bottom! There was a sort of omelette on the bottom of the cake. I thought that perhaps I had not beaten the eggs enough, but I've seen recipes that say just to mix them in without beating them, so I'm not sure that's it. It was my first time making a flourless cake. Thanks for your help.

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  • Freezing Cheesecake

    Hi! I have just made the chocolate and lime cheesecake from Nigella Bites, and as lovely as it is we do not think we will get through it all – can it be frozen in the same way as the Peanut Butter Cheesecake from Kitchen (also a big success!)? Thanks

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  • Pork in Meatballs

    I love the sound of the meatballs in Nigella's book How To Eat, but the recipe calls for a mixture of beef and pork. I can't eat pork so what do you suggest as an alternative? Thank you!

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  • Chocolate Chocolate Chip Muffins

    I made Nigella's Chocolate Chocolate Chip Muffins from Feast and the recipe and the muffins are lovely, but why do my chocolate chips sink to the bottom of the muffins?

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  • Ingredient Substitutes for Greece

    Hello, I am a Greek student and I am translating a few recipes from Nigella’s book Kitchen. However, a few of the ingredients in some of the recipes are not widely available in the Greek market. I would be grateful if you could recommend any possible substitutes for the following ingredients: bourbon biscuits (Grasshopper Pie, p182), sour cream (Maple Pecan Bundt Cake, p239), elderflower cordial (Gooseberry and Elderflower Crumble, p251). Many thanks, Maria

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