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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

  • Chicken, Bacon and Mushroom Pie

    Hi! I do not own individual pie dishes so would I be able to double the recipe for my family and cook it all in one dish instead (such as the one I would use for fish pie)? Would I need to cook the pastry for longer? Thank you.

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  • Rolled Oats

    Hi, I am planning to make the granola bars that were featured in Nigella Feasts. It mentions rolled oats as one of the ingredients. However, I haven't had any luck in finding rolled oats. Can you please suggest an alternative? Thanks, Deepti.

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  • Making Aioli

    I am thinking of making aioli and wondered if Nigella has any good recipes?

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  • Mixers

    Hi, I would like to buy a KitchenAid large bowl mixer but cannot find anywhere in the UK. I have seen them used on TV a few times by Nigella and othere chefs so wondered if you could help with sources? It is the large mixer, 6.9 litre bowl and with a tilt head. Many thanks.

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  • Duck Legs And Potatoes

    Hi, sometime ago I watched a show where Nigella cooked some duck legs and potatoes in a pan in the oven. I saw only patches and would love that recipe please. It was all done in a pan and in the oven. Thank you! Andre.

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  • Mushrooms For Coq Au Reisling

    I was wondering if I could substitute another kind of mushroom for the "oyster mushrooms" in Coq Au Riesling? As the oyster mushrooms are extremely hard to find where I live, and probably out of my budget. Portabella or moonlight mushrooms, maybe? Thanks so much.

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  • Streaky Spruced Up Vanilla Cake

    I made two of Nigella's Spruced Up Vanilla Cakes yesterday. One was the vanilla cake and the other was the variation with cinnamon, ginger and cloves. The vanilla one was fine but the other came out with veins of what looked like uncooked mixture. I baked it for the recommended times at the right temperature. Is there any other way of ensuring this cake comes out the desired way? I did use a Bundt tin.

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  • Irish Cream Tiramisu

    Hi, I tried to make Nigella's Irish Cream Tiramisu but it didn't quite come out the way I expected. I followed the recipe using 500g of 40% fat mascarpone cheese and folded this into the whisked yolks and sugar. The problem is that after I added in the 75ml Baileys everything started looking too wet and how do I fold 75mls of Baileys in to the eggs? Not a moussy mixture and even after refrigerating overnight it was still a bit liquidy at the bottom. Please give me some idea of where I went wrong! Thanks a million! Gidon

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