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Hello! I tried making Slow Roasted Lemon Garlic Chicken (from Forever Summer) for dinner yesterday and usually all of Nigella's recipes are easy and turn out delicious. But for this one the chicken and sauce were terribly bitter. I used limes instead of lemons so was wondering if it may be because of the rind from the lime? Would that have made a difference? If not what could have turned my dinner into such a disaster? Also I have a convection oven, how does that affect temperature and time? Thanks, Ayeshah.
Posted by ayeshahalam. Answered on 25th Sep 2012 at 12.00Read The Answer
Hello, Im going to cook Nigella's Chicken Schnitzel with Bacon & White Wine, but which white wine should I use? Thank you.
Posted by yummymummy31. Answered on 24th Sep 2012 at 12.00Read The Answer
Hello! I would love to make Nigella's South Indian Vegetable Curry from Kitchen (p155) but I can't find tamarind paste. How can I replace it in this recipe? Thank you.
Posted by tavolla. Answered on 23rd Sep 2012 at 12.00Read The Answer
Does Nigella have a good recipe for veal scallopini in any of her books?
Posted by kiwigill. Answered on 22nd Sep 2012 at 12.00Read The Answer
What is the green leafy vegetable that Nigella is holding in the photograph accompanying announcement of Nigellissima? I've been able to buy it twice but don't know the name and would like to.
Posted by CynthiaY. Answered on 21st Sep 2012 at 12.00Read The Answer
How long will frozen egg whites keep in the freezer? Thanks!
Posted by kempy. Answered on 20th Sep 2012 at 0.00Read The Answer
I have enjoyed the dishes in Nigella Kitchen which use baby squid, but find that it is only stocked by a limited number of fishmongers. Would it be ok to substitute for full sized squid?
Posted by bene84. Answered on 19th Sep 2012 at 12.00Read The Answer
I have seen some recipes using cake flour. I can't get this in Australia, should I use self-raising flour or plain flour instead?
Posted by groovynanny. Answered on 18th Sep 2012 at 12.00Read The Answer