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.

• 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

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• Chocolate Meringue Truffle Cake

  Hi, I have made Nigella's Chocolate Meringue Truffle Cake twice. Each time I poured the truffle mixture in, the meringue absorbed all the liquid, became soggy and pretty much disappeared. Is the meringue supposed to do this? Or have I done something wrong? Also the second time I made it the meringue also cracked in the oven - it developed big gashes in it and I could see the base of the pan! Everyone still loved the cake on the both occasions!

  Posted by arunabose. Answered on 3rd May 2013 at 12.00

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• Chicken, Bacon and Mushroom Pie

  Hi! I do not own individual pie dishes so would I be able to double the recipe for my family and cook it all in one dish instead (such as the one I would use for fish pie)? Would I need to cook the pastry for longer? Thank you.

  Posted by Teages. Answered on 2nd May 2013 at 12.00

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