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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

  • Cracked Chocolate Raspberry Pavlova

    I just made the Chocolate Raspberry Pavlova. However it is very cracked, deep cracks, to the point that I wouldn't want to serve it to anyone. It tastes amazing, but doesn't look so good. I have been making individual Chocolate Pavlovas for many years, and regular Pavlovas, without any problems at all. I followed the recipe exactly. Wondering if you could give me any ideas as to why this has happened? I love Nigella's recipes and use many of them. With thanks, Roslyn

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  • Flavoured Bagels

    Today I tried out the bagel recipe in How to Be a Domestic Goddess and it worked wonderfully. I was wondering how I could use this basic recipe to make cinnamon raisin, blueberry or Parmesan and dried tomato bagels. Do I just add the extra ingredients once the dough had its first rise or do I have to adjust quantities of the recipe?

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  • Chocolate Pear Pudding With Fresh Pears

    Can I use fresh pears instead of canned ones for the Chocolate Pear Pudding? If so do I have to partially cook them beforehand?

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  • Ritzy Chicken Nuggets

    Hi. I'm looking forward to trying Nigella's Ritzy Chicken Nuggets when my nieces come to stay! Is it possible, though, to cook them in the oven, and if so what temperature? Thanks!

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  • Vodka Marinade

    Can I use the vodka marinade from Nigella's Vodka Marinated Steak for other cuts of meat, eg. lamb, chicken, pork? Thank you Lisa.

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  • Orange and Coconut Cake

    I would like to make an orange and coconut cake and was thinking about using Nigella's basic Victoria Sandwich recipe and adding the flavourings to it. The trouble is I don't know how much orange zest and coconut to use. What would you suggest? I would be most grateful if you could help. Thank you.

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  • Fig And Olive Chutney

    I live in Australia and sometimes there are certain ingredients that are simply not available. One of them is dry packed black olives - what can be substituted for these in this recipe please?

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  • Spinach Baked with Ricotta And Nutmeg

    This recipe from Nigellissima for Spinach Baked With Ricotta And Nutmeg is for two servings. Would it work for 18 servings? If so, how would you adjust the quantities and what size dish (or dishes) would you bake it in? What worries me is that in a larger quantity it will not set in the middle. Thank you.

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