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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

  • Easy Sticky Toffee Pudding

    I made the Easy Sticky Toffee Pudding the other day and it turned out not so great - after the full cooking time (plus ten minutes extra) the sauce was all still on top of the cake rather than underneath, the cake itself was a bit lumpy and it looked horrible. I threw out quite a lot of the liquid before the ten minutes extra coking time and actually it all tasted pretty much ok (the cake was cooked properly and the sauce wasn't too far off the wrong consistency) but it really didn't look very good. Any tips? Thanks in advance!

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  • Gin And Tonic Jelly

    I was reading Nigella's recipe for Gin And Tonic Gelatin mold, and I was just wondering how far in advance I can make this, and how long after it is made will it last?

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  • Cherry Loaf Cake Without Almonds

    I would like to make a cherry loaf cake, such as Nieglla's Cherry Almond Loaf cake. However 99% of the recipes I have found contain ground almonds and as my grandson has a nut allergy I cannot add the almonds. What should I replace the ground almonds with - if anything?

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  • Pudding for 30 people

    I need to make an easy pudding for 30 people that I can freeze a week ahead and then transport for 6hours in the car. It will follow a fish dish as a main course. Any ideas please ?

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  • Cream Cheese for Red Velvet

    I am unable to find cream cheese in my locality and one or two brands which I can find are too expensive. Could you suggest a replacement for the cream cheese?

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  • Lemon Meringue Cake

    I'd love to make the Lemon Meringue Cake but don't have a food processor. Will it work if I use an electric hand whisk in exactly the same way, or will I need to break the mixing down into separate steps?

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  • Marshmallowy Pavlova

    I have used the Christmas Pavlova recipe many times with great results. Now it is marshmallow all the way through. I would have thought the oven is to hot or cold but I don't seem to be able to work out which way is right; or is it something else all together? The weather is very dry and hot but this is not unusual here. Sandy

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  • Buttermilk Scones

    I made Nigella's scones today. First off the dough appeared very dry and was hard to gather together. I finally was able to cut them out using a 2" cutter, but some of them fell apart. I followed your recipe to the letter and I am not an inexperienced cook or baker. What did I do wrong? Also, can you add a little more sugar? 

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