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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

  • Types Of Alcohol For Christmas Cakes

    Hi! I want to start making my Christmas cake, but really want to try using red vermouth (Martini Rosso) this year. Is it suitable in terms if alcohol content, so to make in advance and then feed the cake leading up to Christmas? Many thanks!

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  • Batch Baking Christmas Cakes

    Do I need to adjust oven temperature and cooking times to bake more than one Christmas cake at a time?

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  • Ice Cream Containers

    Where can I buy the containers used by Nigella for the No-Churn Coffee Ice Cream? Thank you

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  • Chocolate Olive Oil Birthday Cake

    I love Nigella's Chocolate Olive Oil Cake and would love to make it for my son's birthday party, but it would be handy to make in advance. Is it OK to freeze? Many thanks!  

    I have made this cake previously (yum) as my grandaughter is allergic to all dairy products. My daughter has asked me to make a duck shaped cake for her 1st birthday next month, so I need to make 2 or 3 layers using a 21cm x 31cm baking tray. I have tried baking for 40 minutes but the cake is too dry. Do I need to change the quanties of ingredients? Please help, thank you. Yummycakes.

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  • Leg Of Venison

    Hi I've just received a small leg of wild venison (the result of a controlled cull) and I have frozen it until my parents come over from France. Do you think it would be wise to marinate it or would it be OK to roast as is? It's about the size of a leg of lamb Thanks. Fiona

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  • What Are Baking Beans

    I was looking at Nigella's recipe for Bitter-Orange and Blueberry Tart and I have a question. I never really know what baking beans actually are, but I imagine (maybe wrongly) that they are somehow meant to put a little weight on the dough? But what are they exactly? And if I don't use them, can I just put the pastry base in the oven for 15 minutes on its own like one does in some other recipes? Thank you very much in advance for your help! I think its lovely that there is this website!

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  • Christmas Pudding Variation

    I have used Nigella's recipe for Christmas pudding several times and everybody loves it. My father-in-law said he would love it even more if it had nuts in, but I'm not sure what quantities to use and how this would affect the existing quantities of the pudding ingredients. Please can you help?

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  • Crumbly Quadruple Chocolate Loaf Cake

    Hi. I made the Quadruple Chocolate Loaf Cake and although it tastes awesome but is extremely crumbly and I cannot successfully slice it. The only change in the recipe is that instead of eggs I used Orgran egg replacer. Please help!

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