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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

  • Oil For Granola

    Can I substitute grapeseed oil for sunflower oil in the Andy's Fairfield Granola recipe without compromising the taste of the granola?

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  • Meatzza Portions And Freezing

    I would like to make the Meatzza as a main dish for 4 people but I'm not sure if the amount of beef used in Nigella's recipe is for 4-6 people as a main dish. Should I serve it solo or with some salad/other side?   

    Can I make the Meatzza, do everything but cook, and freeze at that point? Ready to pop in the oven later? Thanks, Brettmariea.

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  • Freezing Lemon Polenta Cake

    Can I freeze the Lemon Polenta Cake? Also, can I substitute the lemons with oranges?

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  • Lavender Cupcakes

    I love the Lavender Cupcakes from Domestic Goddess cookbook and have made them many times but not with the lavender. My kids love them too. So I want to make a whole cake with the recipe. Is that possible to just increase the ingredients?

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  • Buttermilk Substitute In Red Velvet Cupcakes

    Hi! I'm about to make Red Velvet Cupcakes and the recipe calls for buttermilk. I can't find it at the grocery, and I'm wondering can I use sour cream instead? Thanks!

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  • Sweetcorn Pudding

    I would like to cook the Sweetcorn Pudding from Nigella Bites but there are only 2 of us. Please can you tell me how to adapt the ingredients and cooking time and the size of container to cook it in. Thank you

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  • Double Cream For Netherlands

    I live in the Netherlands, and double cream or reduced cream are not available here. I am wondering what I could use in recipes that call for either of these?

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  • Cracked Chocolate Raspberry Pavlova

    I just made the Chocolate Raspberry Pavlova. However it is very cracked, deep cracks, to the point that I wouldn't want to serve it to anyone. It tastes amazing, but doesn't look so good. I have been making individual Chocolate Pavlovas for many years, and regular Pavlovas, without any problems at all. I followed the recipe exactly. Wondering if you could give me any ideas as to why this has happened? I love Nigella's recipes and use many of them. With thanks, Roslyn

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