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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

  • Sticky Toffee Pudding

    Hi, I have tried Nigella's Easy Sticky Toffee Pudding and it did not work as there was too much liquid. The recipe says pour over 500 ml boiling water but surely this is far too much? Kind regards Jane.  

    I was planning on making the Easy Sticky Toffee Pudding in advance for a party so that I don't have to worry about assembling and cooking it in the evening. Is this possible or will the sauce dry out when it is re-heated? Thanks, IzzyBelle.

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  • Liquorice Pudding

    I would like to know if I can substitute liquorice with chocolate. As in New Delhi, India I cannot find liquorice and would like to make Nigella's Liquorice Pudding

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  • Blonde Mocha Layer Cake

    I recently tried making the Blonde Mocha Layer Cake but the sponges both sank and then cracked, and the icing did not set properly. I followed the recipe to the letter with the one exception that I used half fat creme fraiche in the icing. What else could have gone wrong? Thanks.

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  • Coconut Macaroons

    I made  Nigella's Coconut Macaroons today and they came out bone dry with no moisture and collapsed, it was just dried coconut. I used shredded coconut which was very dry itself with no moisture. I cooked them for 16 mins. Please help I am dying to get these to work, as I am spending a fortune on store-bought ones!

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  • Ground Pork

    My husband and I purchased some rare breed ground pork and we have no clue what to make with it. Help!

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  • Meringue Gelato Cake

    Hi, I wanted to check if any sugar is added to the cream mixture for Nigella's Meringue Gelato Cake, or does the sweetness all come from the meringue?

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  • Celery

    Dear Nigella team, I have a question about celery. In many recipes you need to use a stick of celery. I'm not sure what is meant by this. In Holland you have two types of celery, one is like a herb, small sticks with grean leaves, one is much bigger, it is mainly light green sticks, with a bit of green leaves sometimes. Which one is the one that you need to use in the recipes? Thank you very much!

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  • Mexican Lasagne

    I made the Mexican Lasagne from 'Nigella Kitchen'. I followed the ingredients and instructions exactly and unfortunately, I had did not have the results that I expected. The cooked finished lasagne was very watery and my tortillas were just mush (and yes I had drained the black beans and sweetcorn). Please could you explain were I could have gone wrong with this recipe? Should I exclude the 400ml of water from the ingredients?

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