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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, would love to try Nigella's Marmalde Pudding Cake but I only have a 22cm square dish. Could the cake be made in this or should I invest in a 25cm one as stated in recipe? Thanks.
Posted by Jo74. Answered on 5th Jun 2013 at 12.00Read The Answer
I saw Nigella, on Nigella Kitchen, earlier this week, on Food Channel I think, cooking Tarragon Chicken and have not been able to find the recipe on either the Food Channel website or on her own website. Is it available online please?
Posted by djones9253chiltern. Answered on 4th Jun 2013 at 12.00Read The Answer
Hello there from New Zealand! I am going to make them Nigella's Slow Roasted Pork Belly, which looks amazing! Could you please tell me if the oven should be set to "fan-forced" or just "bake"? Fan-forced/fan-baked can end up cooking things a lot faster than just "bake" so I want to make sure I get the right setting. No one likes dry pork! Thanks a million! Kim
Posted by kimcooksforyou. Answered on 3rd Jun 2013 at 12.00Read The Answer
Can I use demerara sugar instead of dark muscovado sugar in the Sticky Toffee Pudding? I have a lot of demerara sugar at home and don't want to waste it. Regards Jasmine
Posted by jbharuch. Answered on 2nd Jun 2013 at 12.00Read The Answer
Hi, I'm Payal. I live in India and I can't find golden syrup and double cream to make the chocolate dipping sauce for Nigella's churros recipe. Is there anything else I can use?
Posted by PARIMAL. Answered on 1st Jun 2013 at 12.00Read The Answer
I made Nigella's Chocolate Fudge Cake in Australia and it was moist and beautiful. However now I live in San Diego and when I made the cake it was completely different, it was dry and broke up. Any ideas?
Posted by shelleysass. Answered on 31st May 2013 at 12.00Read The Answer
I'm really struggling to find decent quality dark chocolate chips anywhere in London, can you recommend anywhere or should I give up? Will cutting up a bar of good chocolate and adding that do instead? I am worried about them just melting and making a mess rather than staying as chocolate morsels within the baked cookie.
Posted by Idil. Answered on 30th May 2013 at 12.00Read The Answer
I made Nigella's Frangelico Tiramisu last week for the first time. It tasted absolutely delicious but I wonder if I did something wrong. When I started to serve it after its 6 hour chilling, I found that there was quite a lot of the espresso mixture in the bottom of the dish; it was as if most of the liquid had sunk to the bottom during refrigeration. I followed the recipe and thought I was being careful to use exactly half of the Frangelico-espresso mixture in each of the two layers. But the tiramisu was so wet at the bottom, I felt it spoiled the dessert somewhat, even though it tasted lovely. What might have gone wrong and how can I resolve this next time?
Posted by Strawberry Girl . Answered on 29th May 2013 at 12.00Read The Answer