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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Whenever I'm cooking fish I can never get the skin to go crispy. I always turn the heat right up, but the skin just sticks to the pan or is all soggy. Help!
Posted by Beats196. Answered on 5th Oct 2012 at 12.00Read The Answer
Nigella uses dry marsala wine in her new book Nigellissima. I have located sweet marsala, where can I buy dry marsala? Thanks, Brian
Posted by houseago14. Answered on 4th Oct 2012 at 12.00Read The Answer
I love your website full of everything you could want! Could you tell me the name of the half moon shaped blade Nigella uses for chopping? It looks very good. Thanks.
Posted by Al52. Answered on 3rd Oct 2012 at 12.00Read The Answer
Hello, I was just wanting to know whether Nigella had any student friendly recipes? I'm a student and I love to cook, particularly Nigella's recipes! However with a tight budget and limited utensils it can be quite hard to do some of the recipes sometimes. Is there anything you would recommend that would be good to make under these circumstances? Thanks!
Posted by McGlynny. Answered on 2nd Oct 2012 at 12.00Read The Answer
Hi! I want to make Nigella's Cornbread Topped Chilli (from Feast) for a party in a few weeks time and wonder what the best way of preparing it in advance would be? Should I just make the chilli, freeze it and make the cornbread topping on the day (or day before) or can I make the whole recipe in advance, cook it, freeze it and then just heat on the night (having defrosted it of course!). What do you suggest? Many thanks, Aileen.
Posted by Hollaail. Answered on 1st Oct 2012 at 12.00Read The Answer
Hi I have had the pleasure of using Nigella's Christmas book, for my cake, for the last three years. Now i have a problem. I have been asked to make smaller cakes, 3 inches, to be precise, as gifts. So I have small tins but no idea about proportions for ingredients. The cakes in the book are 7, 9 and 10 inches. Is there an easy way to calculate ingredients for 3 and 6 inch cakes? Kind regards and fantastic book by the way! Al.
Is it too early to make Christmas Puddings in September? Stephamb.
Posted by sparkyAl. Answered on 30th Sep 2012 at 12.00Read The Answer
Hi, Where can I buy the gianduja (chocolate hazelnut paste) used in Nigella's Chocolate Hazelnut Cheesecake recipe in the first episode of Nigellissima. (I live in UK, is there an online shop to get it from?) Thanks.
Posted by Sulkyrie. Answered on 29th Sep 2012 at 12.00Read The Answer
I enjoy creating pasta sauces, but mine always seem to be tomato based and I'd like to be more adventurous. Could you please recommend a pasta sauce I could try? Thank you!
Posted by MelissaMolloy. Answered on 28th Sep 2012 at 12.00Read The Answer