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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!Submit your query
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We just made Nigella's Instant Pancake Mix and it seems salty. Is it meant to be like that?
Posted by Alisonem01. Answered on 3rd Nov 2014 at 12.00Read The Answer
In Nigella's Molten Chocolate Babycakes could you let me know if I can use 55% cocoa solid dark chocolate or 70%?
Posted by Clu. Answered on 2nd Nov 2014 at 12.00Read The Answer
Made the Chilli Jam last night and it's fab! Any recommendation on how to store it and how long it keeps?
Posted by bigvern44. Answered on 1st Nov 2014 at 12.00Read The Answer
What might be a good alternative for ground almonds in the Flourless Choclate Brownies recipe? Unfortunately I am allergic to almonds and wheat. Thanks!
Posted by NYDT. Answered on 31st Oct 2014 at 12.00Read The Answer
Hi! If you don't have or eat jars of ready made pasta sauce what can you use instead to add flavour to the Minestrone In Minutes? Thanks.
Posted by pinkrobin. Answered on 30th Oct 2014 at 12.00Read The Answer
I would like to make Nigella's Pus recipe for Halloween. But just to be sure, do jelly packets mean Jello?
Posted by tartecitron. Answered on 29th Oct 2014 at 12.00Read The Answer
I love the Chocolate Guinness Cake but wondered if the Guinness could be substituted with a tea like assam or early grey? Thanks
Posted by Corrinne. Answered on 28th Oct 2014 at 12.00Read The Answer
Hi. I have a query about the topping on Nigella's Creme Brulee. When the recipe says to melt the sugar, is it supposed to be a hard toffee? I first used the grill and the topping was still soft and then I bought a blow torch and it set, but not toffee. I used both castor and demerara sugar. When I had it in a restaurant, it was hard toffee. Thanks.
Posted by Dibail. Answered on 27th Oct 2014 at 12.00Read The Answer