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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

  • 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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  • Large Cherry Cheesecake

    I would like to make the Cherry Cheesecake but for about 14 people, however the recipe indicates it serves 6-8. How should I go about increasing the portions? Should i simply double everything? Thank you!

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  • Baking Time For Spruced Up Vanilla Cake

    Hello I bought the holiday fir tin to make the Spruced Up Vanilla Cake. The first time I mixed all the ingredients in the food processor and baked it at 180 for 45 mins. It was quite dark on the outside but the inside looked quite doughy at the edges even though the the tester was clean. The second time i adjusted temp of oven as mine is fan to 160. I mixed the ingredients in the stand mixer and baked for 55 mins but still looked doughy when cut as if needing more time to cook yet tester came out clean. Any suggestions would be great. Many thanks.

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  • Christmas Puddini Bonbons

    If I make the Christmas Puddini Bonbons with my leftover Christmas Pudding, how long will they keep for and do they need to be kept in the fridge until eaten?

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  • Christmas Pudding Cream and Flaming

    Please can you suggest a cream/butter that I could serve with Nigella's Ultimate Christmas Pudding instead of the Eggnog Sauce? Also, could I use a different spirit (other than vodka) to light the pudding? Thank you!  

    Hello, Can I use Brandy instead of Sherry and Vodka for the ultimate Christmas pudding? I did read you prefer Sherry but wonder if it will make too much difference? alternatively I have Port? Thank you Janet

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  • Ham For Christmas

    Hi, can I cook the Ham In Coca Cola with cinimmon, apples and onion christmas eve, and then coat/ glaze the ham the day after? if so what would you recommend?  

    I'd like to make Nigella's Gammon In Cola, but they don't sell gammon here in Portugal. The closest I can think of is the lower, uncured half of a pork's leg. Will this do? Anything else we can get here is a sort of heavily pressed unpleasant thing they calll 'ham' (fiambre).

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