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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

  • Sugar For Marmalade

    Should you use cane sugar or beet sugar for marmalade? Also Can I mix preserving sugar and granulated sugar?

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  • Gluten Free Chocolate Fudge Cake

    I make the Chocolate Fudge Cake from the Nigella Bites book very regulary. It is very popular with my friends and family. I need to make a gluten free cake for a christening and I would like to know if it would work if I substitute the flour for ground almonds? Many thanks.

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  • Clementine Cake

    I would like to make Nigella's Clementine Cake and wondering if instead of boiling the fruit for 2 hours, could the clementines could be cooked in a pressure cooker? If yes, then for how long and at what pressure?

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  • Nigella's Kettle

    Hello, I would love to know the brand of the beautiful stove kettle Nigella has in her kitchen in her TV series Nigellissima. Thank you in advance, Penny Cipriani.   

    Where did Nigella get her kettle from? The one that is heated over the hob. Thank you. Claudib00.  

    Hi we have been watching Nigella's new programme and love it. Could you please tell me the make of the stove top kettle used in Nigellissima? I just love it. Thanks. Spenna.

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  • Sugar In Nutella Cheesecake

    Can I substitute the icing sugar with caster sugar in Nigella's Nutella Cheesecake? Will it make a difference?

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  • Marinated Feta

    I am trying preserving for the first time. I have marinated whole garlic cloves in olive oil and also feta (in another bottle of course). I am storing in the fridge (it's too hot in Queensland to store in pantry). The oil has solidified. Is this normal and will the oil "return to normal" when I remove it from the fridge. Please help. Cheers, Liz

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  • Cappuccino Pavlova - Individual Servings

    I was hoping to make individual servings of the Cappuccino Pavlova, similar to those that Nigella served at the Young & Foodish pop-up tea last year. What would the cooking time and temperature be? I'm imagining something with about a 2 inch diameter. Thanks in advance!

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  • Freezing Cakes

    I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? Thank you!   

    Can Nigella's Chocolate Olive Oil cake be frozen? If so, at which stage should it be done and how long does it take to thaw?

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