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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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Hi, the recipe for Molten Chocolate Babycakes is awsome. But my lava was little bit thick. Also how can I store them? Can they be frozen?
Posted by tayyaba ammar. Answered on 26th Aug 2014 at 12.00Read The Answer
Where can I get Stone's green ginger wine from for the Ginger Passionfruit Trifle?
Posted by susan1957. Answered on 25th Aug 2014 at 12.00Read The Answer
I don't know where I went wrong but I had a disaster with the Instant Chocolate Mousse. The mini marshmallows took so long to melt and when they finally did it was like the formed a big lump of goop and the water and butter just separated from the chocolate marshmallow goop.
Posted by Hrhcandy. Answered on 24th Aug 2014 at 12.00Read The Answer
Hi! I am interested in making the Holiday Hotcake recipe. My family has got a dairy allergic and can not eat butter, cream, milk. Could you please tell me the amounts I need to make it dairy free or are they the same? Many thanks.
Posted by Ilovecupcakes81. Answered on 23rd Aug 2014 at 12.00Read The Answer
Hi, can I ask what can I use as substitute for custard powder in the Chocolate Cheesecake? Also can I use unsweetened baking chocolate instead of dark chocolate?
Posted by ellabreyes. Answered on 22nd Aug 2014 at 12.00Read The Answer
I would like to cook the Slow-Roasted Aromatic Shoulder Of Pork from Nigella Bites. My joint is 3.1kg and I noticed in another comment that you suggested if the shoulder was this size the cooking time would need to be revised down from 24hrs. Could you please advise on the cooking time for this size of shoulder joint. Many thanks.
Posted by JBK. Answered on 21st Aug 2014 at 12.00Read The Answer
Hello Nigella's team. Firstly, I absolutely adore the online recipes; great for all occasions from dinner parties to intimate meals for two. I recently had a bit of a dilemma. We have taken to art of apiculture and have been enjoying our own honey produce in a number of Nigella's recipes; we find the dishes are so much more fulfilling using our own stock of honey. The problem is our honey is cloudy! Can we use it in a recipe where specifically states to use "clear" honey. Should we invest in a filter to execute the dish or try using our homely cloudy honey? Thanks so much for your help.
Posted by Bob Hollahands . Answered on 20th Aug 2014 at 12.00Read The Answer
Can I use frozen raspberries instead of strawberries in Nigella's Strawberry And Almond Crumble?
Posted by Vmniza. Answered on 19th Aug 2014 at 12.00Read The Answer