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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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I love Nigella's Spanish Chicken traybake recipe (from Kitchen) using chicken thighs, new potatoes and chorizo and have cooked it lots of times. What could I serve it with vegetable-wise that would really complement the flavours?
Posted by kbourne. Answered on 5th Aug 2012 at 12.00Read The Answer
I would like to make Nigella's Lunchbox Treats from Nigella Express, but where can I buy the rice malt syrup mentioned in the ingredients? Also are there any good substitutes?
Posted by olkini. Answered on 4th Aug 2012 at 12.00Read The Answer
I have a large electric oven. If I use it to grill chicken one day but the next day I need to bake a cake, I find that the smell of chicken is there in my cake. I have tried cleaning the oven in various ways, whilst it is still warm with plain water, with soapy water, with baking soda, with oven cleaning sprays, leaving it open all night after use, but I find the smell still persists. Any ideas on how to remove the smell?
Posted by rb2310. Answered on 3rd Aug 2012 at 12.00Read The Answer
Hi, I have been looking at the Persian Lamb Stew recipe on Nigella's website and wondered what is "evo", mentioned in the ingredients list?
Posted by amu. Answered on 2nd Aug 2012 at 12.00Read The Answer
Where in the United States can I find preserved lemons? I would like to make some Moroccan dishes but need preserved lemons. I live in California
Posted by scolovos. Answered on 1st Aug 2012 at 12.00Read The Answer
Hi Team! I watched Nigella make a very simple pasta dish and it looked great and I am keen to make it. She roasted a chicken then tore the flesh off and used the cooking juices with some added ingredients to toss with cooked pasta. Where can I get the recipe? Many thanks. Norm
Posted by Wairua. Answered on 31st Jul 2012 at 12.00Read The Answer
I have tried Nigella's Pavlova recipe two times but every time I make it it is pretty flat after baking. The centre is marshmallowy but the top doesn't go crisp. I use the exact measurements though I use distilled vinegar as wine vinegar isn't availabe here, is that the problem? Also I live in a hot country, could this have caused the problem? Please help!
Posted by appy23. Answered on 30th Jul 2012 at 12.00Read The Answer
I'd like to know what, in your opinion, is the best type of chopping board for regular kitchen use? I use a pyrex board for raw chicken and fish, but for literally everything else, I use a wooden board. I've had the same one for about four years - it's a really solid block and I use it all the time. Lots of people have told me that wooden boards are very unhygienic, but I always give it a good scrub in really hot water after use and leave it to dry naturally. It's the best board I've ever had and I really don't want to get rid of it in favor of one of those awful plastic boards. I'd be grateful for your advice please - thanks!
Posted by SherrieB. Answered on 29th Jul 2012 at 12.00Read The Answer