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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

  • Runny Tiramisu

    Last time I made Tiramisu I have found that while mixing sugar and the mascarpone cheese, the mix turns liquid.When i continue with the rest of the recipe, it takes more than 1 day for it to mildly set. Please help, haven't made tiramisu in a year and would like to make it soon.

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  • Vinegar In Red Velvet Cupcakes

    In the red velevet Cupcake recipe it says to use cider vinegar for the batter, but can you use lemon juice instead?

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  • Slow Roasted Garlic and Lemon Chicken

    Hello there, I am planning on making Nigella's Slow Roasted Garlic And Lemon Chicken. If I were to add potatoes to the dish would I add these at the beginning of the roasting? Thank you.  

    Please tell me how I can adapt this recipe using skinless breast fillets. Thanks, Davonn.

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  • Coffee And Walnut Layer Cake

    My cake Coffee And Walnut Cake did not rise evenly and when I let it cool, it slumps down. I wonder if substituting bicarbonate soda with 2 tsp of baking powder caused this? I could not find bicarbonate soda at the supermarkets near where I live. Also I did not have 2 sandwich tins at hand so I just put the mixture into a single silicone cake mould and I baked it for 25 minutes - is this alright? What would you recommend I do? I'm just a beginner in baking. Thank you!

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  • Large Chicken, Bacon and Mushroom Pie

    I made Nigella's Chicken, Mushroom And Bacon Pie and it's so tasty. I would like to make the recipe for 16 for a party and cook it all in one dish instead (in a cast iron casserole pot with individual pastry tops). Should I just times everything by 8? Hope you can help me, thank you.

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  • Dissolving Sugar In Chilli Jam

    How long should the first step of dissolving the jam sugar in the vinegar over a low heat typically take? I made one batch and confess to loosing patience and so 'gave it a poke'. I now know why you should not stir it - because it creates a 'scum' which I picked out before bottling and the results are clear. Unfortunately having to eliminate the cloudy bits meant I hadn't made sufficient jars! I made another batch this evening and left it until the sugar was all dissolved which took about an hour. Followed the remaining steps, boiling for 10mins but the jam seemed more like toffee! 

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  • Aromatic Lamb Shank Stew

    Hi There, I am hoping to cook Nigella's Lamb Shank Stew but I am not keen on lentils and want to leave them out and serve with a dollop of mash instead. Is this still okay to cook the night before and then reheat? Do you leave the shanks in with the sauce overnight? Thank you for your help! Julia

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  • Quivering With Passion Jellies

    I would like to use passion fruit puree instead of fresh passion fruit in the Quivering With Passion Jellies (from Feast). Please can you tell me how much puree I should use instead of the 5 passion fruit suggested in the recipe? Many thanks

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