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!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• Meringue Gelato Cake

  Hi, I wanted to check if any sugar is added to the cream mixture for Nigella's Meringue Gelato Cake, or does the sweetness all come from the meringue?

  Posted by mehak. Answered on 6th May 2013 at 12.00

  Read The Answer

• Celery

  Dear Nigella team, I have a question about celery. In many recipes you need to use a stick of celery. I'm not sure what is meant by this. In Holland you have two types of celery, one is like a herb, small sticks with grean leaves, one is much bigger, it is mainly light green sticks, with a bit of green leaves sometimes. Which one is the one that you need to use in the recipes? Thank you very much!

  Posted by Lucy87. Answered on 5th May 2013 at 12.00

  Read The Answer

• Mexican Lasagne

  I made the Mexican Lasagne from 'Nigella Kitchen'. I followed the ingredients and instructions exactly and unfortunately, I had did not have the results that I expected. The cooked finished lasagne was very watery and my tortillas were just mush (and yes I had drained the black beans and sweetcorn). Please could you explain were I could have gone wrong with this recipe? Should I exclude the 400ml of water from the ingredients?

  Posted by Lollie83. Answered on 4th May 2013 at 12.00

  Read The Answer