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!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• Semolina in Corn Chowder

  I would like to know if the semolina Nigella adds to her corn chowder in her Express series is known as polenta or maize meal (corn meal) in the UK. I'm finding it very difficult to find.

  Posted by Nicki123. Answered on 9th Apr 2011 at 12.00

  Read The Answer

• Duck Fat & Goose Fat

  I want to know if Duck fat and Goose fat are easily substituted. I have never seen Goose fat here in NZ but I have seen Duck fat. Also if I were to use the Duck fat for roasting potatos can it be left to cool, refrigerated and used again for roasting. My mother tends to do this with oil and as the Duck fat is expensive it would be good to be able to use again. Thanks very much

  Posted by Philli7. Answered on 8th Apr 2011 at 12.00

  Read The Answer

• Boiled Potatoes

  For me, this is an awful question to ask - because I should know this by now - but if I boil my potatoes, they always come out a bit crumbly; which I absolutely hate. Boiled potatoes therefore, aren't my favourite, which is such a pity, as they make a good basis for a lot of dishes. Have you got any tips to let these potatoes come out beautifully and let them taste moist and soft? Or am I just a terrible potato-chef?  

  Posted by Imke. Answered on 7th Apr 2011 at 12.00

  Read The Answer