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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
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Nigella uses sea salt flakes in many recipes but what other salt can I use instead of Maldon salt?
Posted by searea. Answered on 3rd Mar 2013 at 12.00Read The Answer
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.
Posted by lovemyfood. Answered on 2nd Mar 2013 at 12.00Read The Answer
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!
Posted by KateH86. Answered on 1st Mar 2013 at 12.00Read The Answer
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?
Posted by sunitapillai. Answered on 28th Feb 2013 at 12.00Read The Answer
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.
Posted by josephinestar. Answered on 27th Feb 2013 at 12.00Read The Answer
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
Posted by LOUISEDUBYA. Answered on 26th Feb 2013 at 12.00Read The Answer
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
Posted by Zillah. Answered on 25th Feb 2013 at 12.00Read The Answer
Hi Nigella! For your recipe for Baklava it has been mentioned that we need to use up 1 packet of filo pastry for the first layer then put in the crushed pistachios, then use the remaining filo. How much quantity should be used up for the first layer? Where I am the packets are 500g each. Also, should you layer the filo again after spreading the pistachio crumble to form another layer before the final pile-up of filo on the top?
Posted by pixiemojo. Answered on 24th Feb 2013 at 12.00Read The Answer