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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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I'm an avid Nigella fan and I've been watching Nigellissma and really want to know where she got her lemon reamer from, the metal spiral one. I have a ceramic squeezer, but hers looks so easy to use straight over the pan. I've seen similar wooden ones, but they get grubby and worn over time. Thanks.
Posted by freeman. Answered on 16th Nov 2012 at 12.00Read The Answer
I really like the black handled cutlery Nigella has been using for years in her programmes, but have never found anything similar in the UK for sale. Any pointers?
I was wanting some new cutlery in my kitchen but so much today is thick metal and clumsy for dining. The black handled cutlery Nigella uses in her programmes is just the type I was after and wondered where I could purchase them from? Robins1968.
Posted by SB001. Answered on 15th Nov 2012 at 12.00Read The Answer
Where can I buy the matte black frying pan that Nigella used in the chocolate pasta recipe in Nigellissima?
Hello, what make was the large black pan used by Nigella last week to make the chocolate pasta with butterscotch sauce and pecans? Thanks! RSM
Posted by siobhanv. Answered on 14th Nov 2012 at 12.00Read The Answer
Nigella sometimes suggests using a "cupful". How many ounces is a cup please? Many thanks, Angie Salisbury.
Posted by angiemob. Answered on 13th Nov 2012 at 12.00Read The Answer
Hi, I have recently made the Sweet and Salty Bars in Nigella's Kitchen book and although they taste amazing, the texture is lacking - a little oily and sticky. I was wondering if this may be a result of the step of combining the butter and chocolate with the golden syrup? In the Kitchen DVD, Nigella's chocolate mixture is smooth whereas mine is separated. Please help as I'd love to make these again! Thank you in advance, Tonia.
When I make the Sweet and Salty Crunch Nut Bars from the Kitchen book, the melted chocolate always goes thick and matt and granular and comes together like dough. I am using a very low heat, and Waitrose own brand good quality milk chocolate together with the butter and syrup The picture in the book looks lovely and glossy! Why is this? Mine does taste good but it doesn't look like the picture. I'm sure this isn't meant to happen. Any advice? Jo.
Posted by tonton94. Answered on 12th Nov 2012 at 12.00Read The Answer
Nigella's Tarragon Chicken recipe in Kitchen calls for freeze-dried tarragon. This is not available in Australia and will be rather hard and expensive to get. Can I substitute regular air dried or fresh tarragon or something else?
Posted by GRaven. Answered on 11th Nov 2012 at 12.00Read The Answer
Last year I saw Nigella make a cake using a tin which was a round shape with peaks. It looked possibly of German origin. It is a Christmas stlye recipe and she dusted it with icing sugar. I would like to buy one but have searched high and low for the mould and can't find it. Can you help?
Posted by pammyinfrance. Answered on 10th Nov 2012 at 12.00Read The Answer
Where can I buy the chocolate pasta used by Nigella on Nigellissima and also the farro barley? I live in Blackpool where specialist shops are extremely limited and an internet search delivered very poor results. Thanks!
After watching Nigellissima on BBC 2 (29th October), I was wondering where I could purchase the chocolate pasta? It sounds scrumptious and I would like to try this out. The local chain supmarkets (Tesco's or Sainsbury) do not sell such items. Thanks, Chowder.
Posted by Kathieblacker. Answered on 9th Nov 2012 at 12.00Read The Answer