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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

  • Butterflied Leg Of Lamb With Bay Leaves

    I am hoping to cook the butterfiled lamb dish this weekend for my partner's family (first time meeting them!). If I was to do it with a leg of lamb with the bone still in what would I need to tweak with this other than the cooking time. Many thanks

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  • Slow Cooked Spanish Chicken With Chorizo

    Can you use a slow cooker instead of the oven for the Spanish Chicken With Chorizo and Potatoes?

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  • Keeping Chocolate Salame

    How long will Nigella's Chocolate Salame keep in the fridge for? I made a large amount and I'd hate it to go to waste. Thanks.

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  • Aromatic Lamb Shank Stew

    Hello, I would really appreciate your recommendation. In Croatia we don't buy lamb shanks on their own - you have to buy the whole lamb or upper/lower part. If I substitute lamb shanks with beef or veal shanks in the Aromatic Lamb Shank Stew, what would I get (regarding taste)? Thank you very much, All the best, Maja

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  • Easy Almond Cake Cooking To Centre

    Hi there, I've made the Easy Almond Cake twice now, once in square tin and once in suggested tube tin. It tastes fantastic but both times when I've cut in it's got a thick solid / dense layer throughout the centre of the cake, can't quite make up my mind if it's undercooked? This has happened in the past with the occasional sponge cake too, I've asked about and some people say its the oven temperature, or it's over mixing or it's the butter. I always make the butter soft and with the almond one made sure the marzipan was soft. Can you help? Should the oven temperature in all of Nigella's recipes be reduced for a fan oven? Many thanks, Louise

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  • Buttermilk Birthday Cake In Shaped Pan

    Hi, I am making a birthday cake using the Wilton patterned soccer ball pan but want to Make 2 and sandwich them together to make a sphere (rather than the half ball as depicted by Wilton). Can you please tell me the quantity to use per half and if I will need to use dowels or whether it will be self supported (it will be resting on something and will therefore not roll) Also, can you tell me how long this cake will keep for. Many thanks

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  • Rectangular Chocolate Fudge Cake

    Hi! I was wondering if you could tell me how to convert Nigella's chocolate Fudge Cake for a rectangular 13 x 9 inch tin? My soon to be 5 year old really only wants this recipe for his birthday cake (understandable!) and I need to use a rectangular tin.

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  • Sifting Flour

    Hi, I've noticed most of Nigella's recipes do not call for flour to be sifted. However, I've heard that one should always sift flour. Is sifting really necessary? Thanks! Michelle

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