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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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Hello! What make of baking trays does Nigella use in the TV programme Nigella Express?
Posted by squeakyd. Answered on 17th Jul 2012 at 12.00Read The Answer
Can the Nigella's Little Lemon Puddings be made in advance and frozen?
Posted by allycat141. Answered on 17th Jul 2012 at 12.00Read The Answer
Hi, I would like to use sea salt in my cooking, but must admit I usually have table salt in the house. My question is when a recipe asks for sea salt, how much would I use of table salt? Thank you, Nads.
Posted by Unknown User. Answered on 16th Jul 2012 at 12.00Read The Answer
I have made Nigella's Devil's Food Cake (from Kitchen) twice and both times I have had to throw it out as the frosting never seems to take on the correct consistency. I use ‘Green and Blacks Dark Chocolate’ and then tried ‘Green and Blacks Dark Organic 72% Cocoa Dark Cooks’ Chocolate’ as I though the cooks’ variety might be the key. It always starts off well and looks rich and glossy however both times I have ended up with a mixture that looks like it has split, is very liquid and grainy. I have followed the recipe to the letter and cannot work out where I am going wrong. Please help!
Posted by Stephmcf. Answered on 16th Jul 2012 at 12.00Read The Answer
Help! I always seem to overcook dried pasta, but the cooking times listed on the box always result in pasta that is way too hard and tastes raw, not al dente. I always keep the water at a full boil when cooking the pasta. What could I be doing wrong? (This is actually a problem I've had for years but never asked anyone!)
Posted by Unknown User. Answered on 15th Jul 2012 at 12.00Read The Answer
I have made 3 of the Chocolate Guinness Cakes from Nigella's book Feast and, whilst they are delicious, they are not as dark in colour as the pictures. I am using Tesco own brand cocoa powder. Is this maybe the problem? Should I be using another brand?
Posted by Wee_Mo_85. Answered on 15th Jul 2012 at 12.00Read The Answer
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