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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

  • Chilli With Cornbread

    Hi, I would really love to make Nigella's Chilli With Cornbread, however I am not sure what the equivalent would be in Australia, it appears none of the supermarkets where I live stock cornmeal. Any advice would be appreciated. Thanks, Katie

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  • Sea Salt Flakes

    Nigella uses sea salt flakes in many recipes but what other salt can I use instead of Maldon salt?

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  • Butterflied Lamb Recipe

    Hello I am desperately trying to find the recipe for Nigella's butterflied lamb, that she made on Nigellissima (series 1 episode 4) but cannot find it anywhere. Can you help? Thanks.

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  • Meatzza

    I'd really like to make the Meatzza but am unsure about what pan to use for it. The recipe suggests a sandwich tin but I wondered whether a ceramic flan dish that is wide but quite shallow would work? In would like to check in case having a metal tin means that the meat cooks through and this might not be achieved with the ceramic dish. Thanks for any help!

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  • Easy Sticky Toffee Pudding

    In step 3 of Nigella's Easy Sticky Toffee Pudding, it says to "pour over the boiling water". Do I pour it directly over the cake mixture before putting it into the oven? Will it all get mixed in squishy?

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  • Yogurt Pot Cake

    I would like to know what size yogurt pot was used for the Yogurt Pot Cake in the recent episode of Nigellissima? I'm in Australia and the individual tubs vary in size from 100ml to 200ml. I have made the cake with, sadly, not great success. I feel I used too small a yogurt tub. I was worried about using the larger one as 2 tubs of sugar looks quite a lot. The cake rose and then collapsed and was wet. Maybe I didn't cook it long enough but it seemed done. Anyway, I was just wondering if you would be able to clarify as it looked like a lovely recipe and so simple. Also what is the final eating consistency of the cake meant to be - is it spongy or more dense? Thanks for your great show and continued love of food. Jo.

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  • Ginger Passionfruit Trifle

    I would like to make Nigella's Ginger Passionfruit Trifle but I can't use alcohol. Please can you advise what I can use instead? I have Belvoir Organic Ginger Cordial, but what ratio should I use? Thanks Louise

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  • Cooking Fries Starting With Cold Oil

    On Nigella's TV series 'Nigellissima' she cooked French fries which she started off in cold oil. Do you have any details of this method? Thank you, Zillsh

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