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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

  • Chocolate Pavlova

    I'm thinking about making a Chocolate And Raspberry Pavlova for a dessert but I need to leave the  house for a couple of hours and I will need to serve the pavlova quite soon after my return. If I make the pavlova before I leave would it be possible to leave the pavlova in the oven until I get back? My father said it would be best to turn off the oven when I go out but would it be possible to keep it in the oven with the oven switched off until I return? 

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  • Base Of No-Fuss Fruit Tart

    I made Nigella's No-Fuss Fruit Tart following the recipe but the base did not stick togethere, it crumbled it was dry. What happened?

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  • Quest For A Round Roasting Pan

    I was rewatching an episode of Kitchen and was wondering where Nigella sourced the round roasting pan she used to cook the Roast Dug Legs with Potatoes? (It was also used for her fabulous looking Toad in the Hole). I haven't been able to find a similar round pan that is useable on both the hob and in the oven. Thanks, Liz

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  • Amaretti In Anglo Italian Trifle

    I want to make Nigella's Anglo Italian Trifle but I just wondered if the amaretti biscuits will actually go soft or will they stay crunchy? Thanks.

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  • Storing Muscavado Sugar

    I had some muscovado sugar which turned hard. I have managed to moisten the sugar using a damp cloth over a basin, but how do I store it and also keep it moist?

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  • Yogurt Pot Cake

    Hi! I saw Nigella making the Yogurt Pot Cake on the Nigellissima show and it looked very easy. My query is do you use all purpose flour besides cornflour in the cake? Regards Connoisuer

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  • Sweet Scrambled Eggs

    Hi! Every time I try to make a creme catalan or creme brulee the cream ends up tasting like sweet scrambled eggs and I have to throw the lot out. What am I doing wrong??

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  • Where Can I Put Dough To Rise?

    In the past, I would always leave dough to rise in the airing cupboard as the boiler would keep it at a fairly constant, warm, temperature. However these days, the airing cupboard often seems colder than other parts of the house! I've also tried putting in in front of a heater, but Is there an alternative, like having the oven on at a low temp. that would allow the dough to raise without inadvertently cooking it?

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