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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
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Hi, I'm making Nigella's Chocohotopots and want to know do I use dark cooking chocolate or normal eating dark chocolate?
Posted by Jojojamo. Answered on 13th Apr 2013 at 12.00Read The Answer
Hi, I'd very much like to make Nigella's Salted Caramel Sauce but unfortunately have no fleur de sel. Could you suggest a suitable alternative?
Posted by Siriusthecat. Answered on 12th Apr 2013 at 12.00Read The Answer
Hi Nigella, I have leftover passta after making your Calabrian Lasagne. Can I can I freeze it? Hate wasting it! Thanks!
Posted by Jo74. Answered on 11th Apr 2013 at 12.00Read The Answer
I would like to make Nigella's Margarita Ice Cream but Cointreau is very rare in my country and very expensive. Is it absolutely necessary to have it in the No Churn Margarita Ice Cream? Is there any other substitute? Thanks!
Posted by iloveyummyfood. Answered on 10th Apr 2013 at 12.00Read The Answer
Where can I purchase a 10 inch round cake pan that is 4 inches deep and not springform? Any shop anywhere in the world will be fine. Health and Happiness! Karla Walter
Posted by KJW. Answered on 9th Apr 2013 at 12.00Read The Answer
Can Nigella's Irish Cream Tiramisu recipe be made without eggs? I want to make it for a dinner party but I know not everyone is happy eating raw eggs. Many thanks J.Owen.
Posted by j.owen. Answered on 8th Apr 2013 at 12.00Read The Answer
Hi! Yesterday I made the Strawberry Ice Cream from Nigella's book- Forever Summer. Since I didn't have a vanilla pod, I ended up putting a capful of vanilla essence. Though I followed the recipe to the "T", the end result has a very strong eggy after taste, and not delectible at all! The vanilla taste is also noticeable. What did I do wrong? Thanks! Love, Surbhi, India
Posted by Surbhi. Answered on 7th Apr 2013 at 12.00Read The Answer
As a student cooking for one, and some days not eating meat, I need more simple, healthy sauces that can work well with a mix of veggies and pulses. They should also freeze well. I've been using herbs with tinned tomatoes too often; can you suggest other sauces to try?
Posted by AnneliseH. Answered on 6th Apr 2013 at 12.00Read The Answer