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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

  • Chargrilled Peppers In Merguez Meatballs

    I want to make the Merguez Meatball recipe but do not have chargrilled peppers. Would a jar of sun dried peppers work or would this ruin the recipe please? Thanks. Barbara

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  • Hot Chile Ginger And Garlic Sauce

    Hi there, I just got Simply Nigella for Christmas and I love it! It is my 7th Nigella cookbook and I use them all frequently with excellent results. I have already made several successful dishes from this cookbook but the Chile, Ginger And Garlic Sauce was painfully hot and spicy! I wonder if the amounts might be incorrect? Living in Canada, I had to change the 4 ounces given into 100 grams of chiles, but I believe that is correct and that is what I used: 2 packets of 50 grams each of fresh Thai red chiles. Thank you very much. Wishing you all a happy, healthy New Year! Deborah.

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  • Making Vanilla Fudge

    I've made the Vanilla Fudge recipe twice, the first time it was absolutely perfect! Lovely crumbly melt in the mouth fudge just the way I like it. Second time not so great. It's definitely fudge but it' the creamy bendy kind, not at all crumbly, I'm so disappointed! I did everything the same as the first time, can anyone tell me why this batch didn't get that crumbly texture?

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  • Dense Easy Almond Cake

    I've made the Easy Almond  Cake quite a few times. Initially it was absolutely delish, light and fluffy texture with a good marizpan flavour. But of late it's becoming too dense and well not light and fluffy at all. I thought I could be over beating it so I was very conscious not to do so today, but cake is so dense and eggy. Any advice?

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  • Cappuccino Pavlova Separating

    Hello - sooo frustrated! I made the Cappuccino Pavlova, whisking the egg whites succesfully into soft peaks and as soon as I added the sugar and espresso powder the mixure goes into a sloppy mess which will not turn. I am using an electric whisk and ensuring the whites at are a soft peak before I introduce the sugar/espresso powder by each spoonfull whilst whisking. Any help would be appreciated.  

    I am just wondering if you can use duck egg whites for the Cappuccino Pavlova. Can you confirm?

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  • Pastry In A Food Processor

    Hi, I have never made pastry in food processor before, always by hand. I would like to have a go, using the Star-Topped Mince Pie recipe, but a bit scared. Do I use normal blade for this process or adifferent one? Thanks.

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  • Soaking Slow Cooked Black Treacle Ham

    I want to try the Slow-Cooked Treacle Ham. I have a smoked gammon and wondered whether I needed to boil or soak it first to stop it being too salty. I have cooked it in a slow cooker before and not soaked it and it was horrible as it was so salty.

    Hi, I made a ham over Christmas, and it tasted great at first but now it seems to be tasting saltier each day. Before I baked it in the oven I boiled it to get rid of the salt. What did I do wrong? Thanks Deb

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  • Slow Cookers

    Hello, I purchased Simply Nigella and would love to try some of the slow cooker recipes. I can't find reference to what size slow cooker Nigella uses. I don't want it to be too big. I'm only cooking for 2 usually, but would like to freeze larger portions and occasionally cook for company, yet 6.5L seems far too big. Advice please! Best regards, Louise.

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