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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

  • 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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  • Grasshopper Pie Base

    Hello, Nigella uses Bourbon Biscuits for her Grasshopper Pie. I am only able to source Bourbon Creams in South Africa and wondered if they are the same thing? I suppose I could scrape all of the cream off the biscuits but am hoping that this won't be necessary. Thank You. Jenny Landey

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  • Mixing The Chocolate Malteser Cake

    The Chocolate Malteser Cake has a very liquid batter and when I fold in the flour I can't help but get lumps. I have tried sifting in dry ingredients or adding a third at a time but I'm still getting lumps so then I'm over mixing to remove them & although the cake tastes great I'm sure the texture could be better. Is there a technique or wee trick I should be doing to fix the problem. I have this trouble with some other very liquid batters as well. Thanks team.

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  • Freezing Yellow Split Pea And Frankfurter Soup

    Can the Yellow Split Pea Soup (soup minus the frankfurters) be frozen?

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