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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.
I would love to have a list of non-perishable foods to always have at hand in the kitchen. There've been so many times that I just couldn't figure out what to do for dinner and couldn't make anything out of what I had! What are some key foods to always have at hand in my pantry that are versatile to make many different meals? For those times where I say, "I have no idea what to make for dinner. Oh, I have this, this, this, this and this in my pantry! I can throw all that together and voila! A last minute meal!" Thank you so much!
Posted by Christina1980. Answered on 11th Oct 2011 at 12.00Read The Answer
Hi Nigella, Love the way you cook! I'm from SA and here we have warthog, which is basically a wild pig. Can you give me any ideas on how to cook it and with what? Thanks for a fabulous site and food! Tina
Posted by tinacollins. Answered on 10th Oct 2011 at 12.00Read The Answer
Hi, I made the recipe for Spruced Up Vanilla Cake (Christmas, p198) but I used a bundt pan made from silicone. The cake seemed greasy and more like a firm custard than cake consistency. I have ordered the bundt pan that Nigella used, will that help make it more like a cake? Also I'm from Canada, Nigella mentions that it is 10oz flour yet another website claims it is 2 1/2 cups flour, which is correct? Maybe I did something wrong but the flavor is amazing so I would like to try again. Always a fan!
Posted by hun. Answered on 9th Oct 2011 at 12.00Read The Answer
I live in the United States and find that some of the ingredients called for in Nigella's books are not easily available here, i.e. Almond flour. Do you have a list of places that would stock uncommon ingredients?
Posted by janetbr. Answered on 8th Oct 2011 at 12.00Read The Answer
Hi there! I live in India and muscovado sugar is not available here, though we get icing, caster and brown (Dememra) sugars. Since quite a few of your recipes have muscovado am hesitant to try any - is there another substitute for muscovado? Help!
Posted by email@example.com. Answered on 7th Oct 2011 at 12.00Read The Answer
I love the idea (and the photo) of the Pizza Rustica (Domestic Goddess, p86), however, my family is vegetarian. Are there any specific filling combinations you would suggest for this type of dish? Thanks!
Posted by bekka135. Answered on 6th Oct 2011 at 12.00Read The Answer
Hi, can I subsituite a little of the plain flour for some cocoa when making biscuits to make them chocolate biscuits? Vickie.
Posted by vickieslack. Answered on 5th Oct 2011 at 12.00Read The Answer
Due to a recent move, I now have to switch from a convection oven to a non-convection oven. I am so scared that my cakes are not going to rise. Please can you tell me that they will or how can I ensure that they will. It is keeping me awake at night.
Posted by lucylennon. Answered on 4th Oct 2011 at 12.00Read The Answer