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!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• NON HYDROGENATED SHORTENING, MARGARINE AND COCONUT

  Hi, I have a few american recipes asking for nonhydrogenated shortening, margarine and coconut oil, what does this mean and where can I purchase them from in the UK? please could you help? Many Thanks

  Posted by KKB1974. Answered on 28th Feb 2011 at 12.00

  Read The Answer

• Swedish Summer Cake Custard Filling

  i'v just recently made the swedish summer cake from Nigella's Kitchen book and whilst the actual cake sponge turned out lovely the custard filling did not mix well the cream at all. I found that the custard just did not seem to thicken up in the pan whilst heating it and was just like a pouring liquid. Please can you let me know why this would be and how thick the custard should be before adding the cream? Many Thanks

  Posted by RJ. Answered on 27th Feb 2011 at 12.00

  Read The Answer

• Perfect Fried Eggs!

  Hi, I'm generally a good cook, but since i was younger i can not perfect a fried egg. You're probally thinking, could you ask for an easier task, but it's funny because i can do things, like perfect a pavlova, and creme brulee, but not a fried egg, can you give me any tips?

  Posted by me19. Answered on 26th Feb 2011 at 12.00

  Read The Answer