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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

  • Christmas Pudding Variation

    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?

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  • Crumbly Quadruple Chocolate Loaf Cake

    Hi. I made the Quadruple Chocolate Loaf Cake and although it tastes awesome but is extremely crumbly and I cannot successfully slice it. The only change in the recipe is that instead of eggs I used Orgran egg replacer. Please help!

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  • Smaller Chocolate Pavlova

    If I halve the Chocolate Raspberry Pavlova recipe will it still work? Do I need to adjust the cooking time? Thanks.

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  • Cup Measurements

    So many recipes on Nigella's website are measured in 'cup' quantities. Can you please give me some idea of the volume and/or weight measurements for a 'cup' please? Many thanks in advance!

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  • Ingredients in Granola

    In Andy's Fairfield Granola are there substitutes for the apple sauce and sunflower seeds?

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  • Slow Roasted Chicken

    I would like to cook Nigella's Slow Roasted Garlic And Lemon Chicken and I see that there is no salt listed in the ingredients. Is salt not needed for this recipe?

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  • Using Caramelized Onion From A Jar

    I used some caramelized onion in a beef stew, taking my cue from Nigella Express. Trouble is, it's turned out far to sweet. What can I do to reduce the sweetness?

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  • Chocolate Fudge Cake Baked In Peaks

    I have just baked the sponges for Nigella's Chocolate Fudge Cake and they have really puffed up (they haven't flattened with cooling either)! What is the best way to ice the cake when this happens and how do I prevent it from happening again? Cheers, Lorna.

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