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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

  • Cornbread Topped Chilli

    I want to make the Cornbread Topped Chilli for 30 people for my daughter's wedding. Will it turn out ok if I use one and a half times the ingredients or should I just double the quantities? Many thanks, Dawn

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  • Scotch Pancakes With Buttermilk

    Can I use 150ml of buttermilk instead of using the milk and vinegar in Nigella's Scotch Pancake recipe?

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  • Cocoa for Chocolate Olive Oil Cake

    Can I use Dutch process cocoa for the Chocolate Olive Oil Cake?

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  • Freezing And Storing Mini Pavlovas

    Hi I've made miniature versions of the Mini Pavlovas (about 4cm in diameter). How long can they be stored for or, alternatively, can I freeze them? Many thanks Emma

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  • Brocoli And Stilton Soup

    Hi, I made Nigella's Broccoli And Stilton Soup for the first time today. I don't know where I went wrong, but if feel it needs to be thicker. Any help please? Thanks.

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  • Quadruple Chocolate Loaf Cake

    Is there something that can be used instead of sour cream? I would be grateful to know.

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  • Chocolate Pudding Variation

    I absolutely love Nigella's Chocolate Pudding recipe and have made it several times. It would be great to make a vanilla version - do you have any advice on doing so?

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  • Ingredient Clarification For Blackberry Galette

    For this month's cookalong, the crust calls for polenta, as a "dry ingredient". The only form I've been able to find polenta is in a tube, and it is already moist. Is the goal for the recipe to just use truly dry cornmeal, or should I use the moister prepared polenta?

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