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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi Nigella! Thanks for all the great food inspiration you share. I really enjoy your recipies. I have just seen your Christmas program from 2009, when you cooked the aromatic Christmas ham. You used a very nice convex shaped stainless pot. I would be very glad if you could tell me the brand name for that beautiful stainless pot. Looking forward to hear from you. Ciao from Asa in Stockholm.
Hi Nigella and team. I have joyfully tried out the recipe for the ginger glazed ham for Christmas dinner to accompany the goose my father in law cooked and I am very happy to say that it tasted fantastic. Thank you for the wonderful easy recipe! Unfortunately the stock pot that I had was a bit too small and for the entire cooking time I was forced to keep turning it to ensure it cooked evenly. To avoid having to do that every time I go to cook it, I wanted to get the pot that Nigella uses to cook her other hams in the series. However I am having a very hard time trying to find a stockist for it in the UK. Would you be so kind as to help me out in locating one so that I can make this recipe without it requiring my attention every 5 minutes? Kind Regards, Amanda
Posted by Iggis. Answered on 27th Jan 2012 at 12.00Read The Answer
I have made the Dense Chocolate Loaf Cake from How To Be A Domestic Goddess (p166) twice, but both times it has sunk in the middle on cooling. The cakes still tasted very nice, but it didn't look right, and the structure of the sunken bit obviously isn't right. Please could you help me work out where I'm going wrong? Because I'm pretty sure the problem is me, not the recipe. Thank you very much. Dennis
Posted by DenJen. Answered on 26th Jan 2012 at 12.00Read The Answer
I'd like to try some alternatives to flour. For a biscuit recipe (Anzacs), I want to substitute almond meal for the plain flour the recipe requires. Should I still use bicarbonate of soda to get them to rise, or does this only work with flour?
Posted by kerleigh. Answered on 25th Jan 2012 at 12.00Read The Answer