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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

  • Spaghettini With Lemon And Garlic Breadcrumbs

    Hi there, where does Nigella source her spaghettini for Spaghettini With Lemon And Garlic Breadcrumbs from Nigellissima? Spaghettini is quite common in Canada where I am from, but I live in the UK now and cannot find it. Thanks! Derek

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  • Colour Of Red Velvet Cupcakes

    I have just made the Red velvet Cupcakes, the recipe and method are really easy to follow and they taste good, although they are more brown than red. I used a whole 38ml bottle of red colouring. So maybe next time I'll use less cocoa powder. As I twist I've put chocolate filling inside. Any tips to get the sponge more red than brown?

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  • Chocolate Guinness Cake Queries

    Can I use flat Guinness stout in the Chocolate Guinness Cake? Thank you for your help with this.

    I made the Chocolate Guinness Cake last night. I followed the recipe and directions - when I tested the cake a fork came out clean so  Iremoved it from the oven and left to cool. I iced it and set it in the fridge over night. This morning when I cut the cake I found that the texture was not very sponge like and the cake very dense in the middle. I haven't make this cake before so I would like to know if it is normal for the middle of the cake to be so fudge like? Thanks, Kadisha Trim

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  • Substitute For Suet

    Hi. In New Zealand, suet is no longer sold in supermarkets and is impossible to find a butcher (mostly chains) that has it. So is lard for that matter. What is a good substitute for suet to use in Christmas pudding, steak and kidney pudding etc? Cheers Fred

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  • Filling For Gooey Chocolate Stack

    I would like to make the gorgeous looking Gooey Chocolate Stack for an upcoming dinner party. If I make up the creme patisserie in the morning, what is the best way to store this until I assemble the stack in the evening? Thanks

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  • Easter Apple And Almond Cake

    I was hoping to make the Apple And Almond Cake as a Bundt using a Cathedral Style Bundt Pan for Easter. The recipe calls for a spring form pan. Is this absolutely essential? What can be done to ensure that the cake comes out from a non spring form pan? or would you not advise doing the cake this way? Many thanks.

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  • Sugar For Hot Cross Buns

    I wondered if there should be some sugar in Nigella's Hot Cross Bun recipe?

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  • Praised Chicken

    I have been meaning to Nigella's My Mother's Praised Chicken recipe for years and finally gave it a go last night. It was delicious and the stock was the best I've ever tasted. However I found a lot of the meat fairly tough. My question is, would this be because I poached the chicken for too long and not long enough? I cooked it for about 90 minutes including standing time (with the lid on, in the oven at 150 degrees celcius, as our electric stove top can't seem to go low enough to simmer). The vegetables were very soft. Just wondering, does the chicken behave like other meats (e.g. lamb shanks) and continue to tenderise the longer it is cooked at low temperatures? Or should I have taken it off sooner? I would love to be able to get this dish 'right', because if I can make the chicken tender it is sure to be an absolute family favourite. Thanks Alecia

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