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.

• Chocolate dessert which is dairy/egg/wheat free

  I am having a freind over for dinner at the weekend, unfortunately she has just been diagnosed as allergic to Wheat, Dairy and mildly intolerant of eggs. Can you please help in finding a tasty pudding that is not just fruit? She can eat dark chocolate... so I was hoping for something chocolatey and yummy?

  Posted by MirandaB. Answered on 25th Feb 2011 at 12.00

  Read The Answer

• Egg sizes used

  Nigella's recipes use large eggs - if egg sizes are not available how can I measure to make sure I use the right size? I am looking at a recipe that uses 3 eggs.

  Posted by busy. Answered on 24th Feb 2011 at 12.00

  Read The Answer

• Roast chicken - redness in leg joint

  I've roasted several chickens over the years and so far haven't poisoned anyone with them? However, even when the juice runs clear when I cut into the space between the leg and breast - the leg joints are often bloody near the bone when I take them off the body - this makes me nervous and I usually put it in for a few minutes more - just to be sure. I never had this problem when I roasted a chicken in Ireland (where I come from) and this has only happened since I moved to the US! What am I doing wrong? I don't want to poison anyone and my chicken is usually very moist (I do the brandied chicken from Nigella Express) and delicious, but just want to see what I'm doing wrong. Many thanks.

  Posted by mburton. Answered on 23rd Feb 2011 at 12.00

  Read The Answer