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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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Hi, I wanted to know if there is a substitute of white wine in Nigella recipe of Slow Roast Lemon & Garlic chicken. Can I use white wine vinegar instead? Many Thanks.
Posted by nazishbutt. Answered on 3rd Oct 2013 at 12.00Read The Answer
Hi! I want to start making my Christmas cake, but really want to try using red vermouth (Martini Rosso) this year. Is it suitable in terms if alcohol content, so to make in advance and then feed the cake leading up to Christmas? Many thanks!
Posted by MrBaker. Answered on 2nd Oct 2013 at 12.00Read The Answer
Do I need to adjust oven temperature and cooking times to bake more than one Christmas cake at a time?
Posted by jengun12. Answered on 1st Oct 2013 at 12.00Read The Answer
Where can I buy the containers used by Nigella for the No-Churn Coffee Ice Cream? Thank you
Posted by [email protected] Answered on 30th Sep 2013 at 12.00Read The Answer
I love Nigella's Chocolate Olive Oil Cake and would love to make it for my son's birthday party, but it would be handy to make in advance. Is it OK to freeze? Many thanks!
I have made this cake previously (yum) as my grandaughter is allergic to all dairy products. My daughter has asked me to make a duck shaped cake for her 1st birthday next month, so I need to make 2 or 3 layers using a 21cm x 31cm baking tray. I have tried baking for 40 minutes but the cake is too dry. Do I need to change the quanties of ingredients? Please help, thank you. Yummycakes.
Posted by Annielou. Answered on 29th Sep 2013 at 12.00Read The Answer
Hi I've just received a small leg of wild venison (the result of a controlled cull) and I have frozen it until my parents come over from France. Do you think it would be wise to marinate it or would it be OK to roast as is? It's about the size of a leg of lamb Thanks. Fiona
Posted by FifiRough. Answered on 28th Sep 2013 at 12.00Read The Answer
I was looking at Nigella's recipe for Bitter-Orange and Blueberry Tart and I have a question. I never really know what baking beans actually are, but I imagine (maybe wrongly) that they are somehow meant to put a little weight on the dough? But what are they exactly? And if I don't use them, can I just put the pastry base in the oven for 15 minutes on its own like one does in some other recipes? Thank you very much in advance for your help! I think its lovely that there is this website!
Posted by sofimay. Answered on 27th Sep 2013 at 12.00Read The Answer
I have used Nigella's recipe for Christmas pudding several times and everybody loves it. My father-in-law said he would love it even more if it had nuts in, but I'm not sure what quantities to use and how this would affect the existing quantities of the pudding ingredients. Please can you help?
Posted by melissashaw. Answered on 26th Sep 2013 at 12.00Read The Answer