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.

• instant polenta

  I can't seem to find instant polenta or dried in any of my local supermarkets. (I live in North Dorset). I can only find the ready made polenta, and some of Nigella's recipe require the instant. Is there an alternative or could someone tell me where I can buy it? Thanks Debbie

  Posted by MrsWaters. Answered on 5th Feb 2011 at 12.00

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• Buttermilk Scones sweetness & shortening

  Good Morning. I made the Buttermilk scones from 'Kitchen' and whilst I agree they are super quick and looked fantastic when they came out of the oven I have to say I was disappointed somewhat. There was no sweetness to them at all and there was no tang from the buttermilk. 2 tsp of sugar as advised in the recipe doesn't seem a lot. Should it be tablespoons? I know I made the cardinal sin of using butter and Trex straight from the supermarket fridge (i was despereate to try them) but that wouldn't affect the sweetness - surely only the texture. I would like to make them again but would like to know if it's just my tastebuds or perhaps I should be adjusting the sweetness myself or maybe adding some fruit to give them natural sweetness. Best Regards, Stuart 

  Hello! I want to bake Buttermilk scones from "Kitchen", however I cannot find any vegetable shortening in shops in Finland :( How can I substitute it (25 g.)? I saw something like coconut fat, would that be a good choice? Or should i just stick to butter? Thanks! Marta

  Posted by StuartG. Answered on 4th Feb 2011 at 12.00

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• Double cream for Canada

  Please explain about double cream - as far as I can glean from the internet, it's supposed to be 48%. In Canada, the double cream (which is not readily available) is something you can stand a spoon in. Some of the recipes in the books call for double cream, but it sounds like it is more fluid - like whipping cream? Can I use this as a substitute if I whip it first? Thanks!

  Posted by anoushk. Answered on 3rd Feb 2011 at 12.00

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