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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

  • Self Rising Cake Flour

    I am going to make Nigella's Victoria Sponge recipe (I am in the U.S.). The recipe calls for "self-rising cake flour", which I could not find. How can I make regular cake flour into self-rising cake flour? Thank you!

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  • Pulsing Ingredients In A Food Processor

    Hi, I don't have a food processor for pulsing ingredients. Can I create the same result of pulsing manually? I would like to make Nigella's Chilli Jam. Thanks, Julie.

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  • Cappuccino Pavlova Queries

    I made the Cappuccino Pavlova and it looked great in the oven when I turned it off but sticky coffee started to ooze out around it and when eventually I look it out and turned it over, all collapsed and inside looked like curd! Help what have I done wrong?  

    Hi I want to make the Cappuccino Pavlova in my Aga - should I just leave on the bottom of simmer oven to bake after initial cook ? It runs around 100C. Also how is the best way make this  day ahead and store?

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  • Keeping Italian Christmas Pudding Cake

    Hello! I've made the Italian Christmas Pudding Cake for the first time but read it can be kept for 2 days. In reality I need to serve it on day 3. Will it be OK to serve, or, alternatively, can I freeze it?

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  • Solid Chilli Jam

    Hi, just made a batch of Chilli Jam and disaster struck - it set solid! I followed every step carefully. Did I over boil? Did I leave it too long to cool? I've had to ram it into the jars. Infact its so set that there are air pockets in the mix in the jar. Sad as not had this before. C.

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  • Icing Sticky Gingerbread

    Hi - I have made the Sticky Gingerbread which is delish!But  I iced it with the lemon glace icing and it looked gorgeous - all white and christmassy - the next day it is not white anymore! Is there a way to ensure this icing stays white as I would like to make it again - Thank you!

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  • Ham Rind And Cooking Liquid

    Hi, I'm going to try the Ham In Coca Cola for the first time but I'm confused as what to do with the skin. It says to remove the skin then it says to put the black treacle over the bark-budded skin but doesn't say what to do with it afterwards? "Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves" Sorry, just a little confused. Jason.

    Can I freeze the coke liquid I cooked my ham in? I was thinking of using it for spare ribs. Any suggestions? Many thanks. Have a wonderful new year. Fluffycat1.

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  • Caramelised Topping On Creme Brulee

    Hi, I made Nigella's Creme Brulee last night and would like to get ahead. I plan to eat it tonight, can I put the sugar on top and caramalise it this morning, then put it into the fridge until later?

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