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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.
For my party starter I'm looking at making a chicken liver patè. Other than toast, what would you suggest as the ideal accompaniment? Cheers!
Posted by Souchie40. Answered on 14th Jul 2012 at 12.00Read The Answer
Hi Team Nigella, I need to make a cheese and vegetable spaghetti dish (suitable for vegetarians). Can you please suggest some recipes?
Posted by janu. Answered on 14th Jul 2012 at 12.00Read The Answer
I saw Nigella making a chilli (on Dutch tv) and when it was in its pot she put a top layer of cornmeal on it, before putting it in the oven. She promised it would add flavour. So, when I was in England, I bought cornmeal, but now I cannot find the recipe and I do not know how she made it. Help me please! Vanvliet
Posted by vanvliet. Answered on 13th Jul 2012 at 12.00Read The Answer
Hi, I live in India and cannot find golden syrup anywhere. I would love to try the Hokey Pokey recipe by Nigella so could please suggest any substitute for it?
Posted by appy23. Answered on 13th Jul 2012 at 12.00Read The Answer
I have recently seen an episode of Nigella's Kitchen and she made a salad with prawns using mirin and called it "Japanese Prawns" but I can't find the recipe anywhere. Can you help?
Posted by pollyt. Answered on 12th Jul 2012 at 12.00Read The Answer
Hi there! I attempted Nigella's Devil's Food Cake from Kitchen and it hardly rose at all. Please could you let me know what I might have done wrong? All of the ingredients were carefully measured and all at room temperature, but alas a very small cake. Thanks, Moya
Posted by Mhayhurst. Answered on 12th Jul 2012 at 12.00Read The Answer
Hello. I just made the Beer-Braised Pork Knuckles from Kitchen. They were great but I have a few questions. The fresh ham hocks had some patches of hair on them which you could still see on the crispy, chewy skin after cooking. I don't know if that's normal as I've never had this dish before. Should I discard those bits or do you eat them anyway? Also, the recipe doesn't specify what kinds of apples to use. I tried using Granny Smith but they turned into (delicious) mush. I know there are some better apples for baking but what apples could survive being baked for 2.5 hours? Any suggestions? Thanks so much!
Posted by DJDeeJay. Answered on 11th Jul 2012 at 12.00Read The Answer
I have a convection oven and was wondering what temperature I should use to bake cakes and also how long to bake a cake for?
I've just bought a copy of Kitchen and was wondering if the temperatures stated are for fan forced or conventional ovens? Thanks, Georgie.
Posted by sssv. Answered on 11th Jul 2012 at 12.00Read The Answer
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