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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

  • Freezing Slow Cooker Lamb And Pasta

    Hi there. I've done thie Slow-Cooker Lamb With Pasta recipe before which is amazing. But I'd like to freeze a portion of it next time as there is only 2 of us. Is it possible with the ingredients used, to freeze once cooked and cooled? Even part way - say before adding the pasta? Look forward to your answer. Sarah

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  • Tin For Chocolate Sheet Cake

    If I use 27cm x 21cm tin to make the Chocolate Sheet Cake, how long should I bake the cake?

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  • Freezing Pavlova Base

    Am I able to make the Chocolate Raspberry Pavlova base in advance and freeze it ?

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  • Cut Of Meat For Maple Chicken And Ribs

    What kind of ribs are used in the Maple Chicken And Ribs recipe? Do you use baby back, St. Louis, Country Ribs, etc.?

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  • Lamb Leg Or Shoulder

    I have cooked Nigella's recipe for Warm Shredded Lamb Salad before which was a triumph but at the moment whole legs of lamb are on special offer at my local store will leg work as well as shoulder. As this meal is for a special occasion I want it to be a success so I am hoping you will be able to help me. Many Thanks Beverley Ludwinski.

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  • Freezing Chicken Stock

    Hi Nigella team! A friend of mine told me she prepares stock cubes by herself and uses them over the cold season. In How To Eat Nigella suggests to freeze the chicken stock, but in a New York apartment there's not enough room for all the food and the chicken stock. Any suggestion regarding this issue? As an Italian, I love to cook beans like cannellini or lentils with a cube! Alessandro

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  • Lime Sponge Cakes

    I was making the Mini Lime Syrup Sponges and forgot a lime. Is there any substitue for the lime zest?

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  • Cream In Salted Caramel Sauce

    Hi. Can I use thickened cream instead of double cream? Or do both creams work the same here? I'm in Singapore.

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