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Dear Nigella team, I have a question about chorizo. In the Quick Chilli recipe in Nigella Express (p.236), Nigella mentions using chorizo sausage but not the salami sort. I was wondering what she means by this? I'm living in Holland and I've only managed to find one sort of chorizo, which is the dried one, similar to salami. Is this the wrong one? Thank you!
Posted by Lucy87. Answered on 10th Sep 2012 at 12.00Read The Answer
Hi Team Nigella! I have become a vegetarian and there are only two things I miss now that I only cook vegetarian food - chorizo and pancetta. I used to love pancetta in carbonara, and chorizo in peperonata, in a ramekin and baked in the oven with an egg. What spices or other flavourings could be used to bring as much of the flavour as possible that these two meat products used to provide? Thanks! Carolyn.
Posted by vodcaz. Answered on 9th Sep 2012 at 12.00Read The Answer
Hi, I use a convection oven with a fan. I have read on the internet that cakes can be baked on multiple racks of such an oven at the same time without affecting the texture of the cakes. I just wanted to know whether that is true? If not, please suggest an alternative solution to baking cakes on more than one rack in the oven. Thanks, Pooja
Posted by poojamanush. Answered on 8th Sep 2012 at 12.00Read The Answer
Hi! A number of years ago Nigella did a recipe for cornbread and used a baking tin that was in the shape of approx 6 half corn cobs. Any ideas where I could obtain the tin? Thanks
Posted by Jaqs. Answered on 7th Sep 2012 at 12.00Read The Answer
Where in London is it possible to find frozen artichoke hearts? There are several recipes with frozen artichoke hearts as the main ingredient, but I can't find the hearts anywhere. Yours appreciatively, Simon & Eve x
Posted by jablonski23. Answered on 6th Sep 2012 at 12.00Read The Answer
Hi! I am from India. I am regular viewer of Nigella's cooking shows and I'm a big fan. I would like to know what I can use instead of cream of tartar in the Buttermilk Scones recipe? Unfortunately I don't think I can find this ingredient in my local store. Thanks!
Posted by anuparvathytv. Answered on 5th Sep 2012 at 12.00Read The Answer
I have a glut of yellow cherry tomatoes and would welcome some recipe suggestions. Regards, Dave
Posted by email@example.com. Answered on 4th Sep 2012 at 12.00Read The Answer
I have made lemon meringue pies for years but I don't seem to be able to stop liquid beads appearing through the meringue once it has cooled. Do I need to make a drier meringue? It still tastes delicious but appearance is not so good!
Posted by stella.cox. Answered on 3rd Sep 2012 at 12.00Read The Answer