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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

  • 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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  • Shrimp And Wine For Singapore Noodles

    I have never seen the dried shrimps or Chinese cooking wine used by Nigella in her Singapore Noodles. Could you suggest a replacement for these ingredients as I would love to try this recipe. Thank you.

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  • Marzipan For Simnel Cake

    I am baking the Simnel Cake in Feast but am confused by the measurements in the recipe - it says to use a 20cm round tin but to roll the marzipan out to a circle 23cm in diameter. Is one of these measurements wrong?

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  • Cakes Without A Food Processor

    Hey! I am from India and a huge fan. I have seen that Nigella uses a food processor in lot of her baking recipes to prepare the batter which is not something I see very often. I don't have a food processor or a hand mixer but I have immersion hand blender. Can I use this instead?

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