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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

  • Butterscotch Morsels

    The Banana Butterscotch Muffins are delicious using chocolate chips and I would like to try it with butterscotch morsels. I can find butterscotch sauce recipe but nothing for butterscotch that I could use in your muffin recipe. Do you have a recipe for something suitable? Thanks Anne-Maree

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  • Sausages For Cocktail Sausages

    Hello, I don't live in UK and I don't know what kind of sausages are used in cocktail sausages recipe, from Express. Are they like frankfurters? Thanks a lot!

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  • Making Calabrian Lasagna Ahead

    I am eager to make Nigella's Quick Calabrian Lasagna for a cast of thousands, and wonder whether panfuls can be made ahead and refrigerated for about six hours. Perhaps with the final topping of sauce and parmesan added just before baking?

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  • Wine For Aromatic Lamb Stew

    For the Aromatic Lamb Shank Stew, if I don't have Madeira wine can I use red wine or sweet sherry?

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  • Peppers For Chilli Jam

    I am making Nigella's Chilli Jam, but I am confused as to which chillies to use. I have got the small red chillis but think these will be far too hot especially using 150 grams? Do you mean the bigger red chillies, or fresh red peppers. I have the bell sweet pointed peppers. Help needed. Thanks

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  • Covering Pans With Foil

    Many recipes call for covering a pan with foil before placing in the oven. Is this better than using the pan's lid, assuming it has one? 

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  • Freezing Quadruple Chocolate Loaf

    Is it possible to freeze the Quadruple Chocolate Loaf Cake?

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  • Dark Chocolate In Cookies and Cakes

    Hello, The ingredient list for Nigella's Totally Chocolate Choc Chip Cookies and some of her other recipes includes dark chocolate of a minimum of 70% cocoa solids. Am I able to use the dark chocolate that is found in the candy section of supermarkets? Some brands like Lindt do produce dark chocolate with 70% and above cocoa solids, but they are found in the candy section of the supermarket. Or do I have to purchase a "baking" chocolate like Valrhona? Thanks so much! Michelle

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