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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

  • Aubergine Moussaka

    I really like the sound of your Vegetable Moussaka recipe. I'd like to cook this for friends, but I think I will need to cook it in advance. Can I freeze and then re-heat it?

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  • Peanut Butter Cheeesecake

    Hi, I am making the Chocolate Peanut Butter Cheesecake for someone's birthday at work. I need it for Tuesday, but wondered if I could make it on Saturday? Would it keep that long?

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  • Smaller Easter Egg Cake

    Hi. I'm wanting to scale the Easter Egg Nest Cake recipe down, to fit in a 16cm springform cake tin. I was just going to half the recipe? Does this sound about right? Also what would be the cooking time for the cake in the smaller tin? Many Thanks

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  • Easter Egg Pavlova

    I am going to make your Easter Egg Nest cake. I know it will be a hit with the adults. However, my children, (oddly enough) do not like chocolate desserts. Do you think your pavlova would work with the candy-coated mini easter eggs? Would it just be too sweet? I usually top the pavlova with whipped cream and bananas, as this is my kids' favorite version.

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  • Cucumber Substitute For Fattoush

    Hello, I just watched an episode of Forever Summer where you made this Middle Eastern salad with pita, tomato, and cucumber. The only problem is I absolutely loathe cucumber. Is there anything I can easily substitute or am I simply better off making something else?

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  • Easy Sticky Toffee Pudding

    I made the Easy Sticky Toffee Pudding the other day and it turned out not so great - after the full cooking time (plus ten minutes extra) the sauce was all still on top of the cake rather than underneath, the cake itself was a bit lumpy and it looked horrible. I threw out quite a lot of the liquid before the ten minutes extra coking time and actually it all tasted pretty much ok (the cake was cooked properly and the sauce wasn't too far off the wrong consistency) but it really didn't look very good. Any tips? Thanks in advance!

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  • Gin And Tonic Jelly

    I was reading Nigella's recipe for Gin And Tonic Gelatin mold, and I was just wondering how far in advance I can make this, and how long after it is made will it last?

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  • Cherry Loaf Cake Without Almonds

    I would like to make a cherry loaf cake, such as Nieglla's Cherry Almond Loaf cake. However 99% of the recipes I have found contain ground almonds and as my grandson has a nut allergy I cannot add the almonds. What should I replace the ground almonds with - if anything?

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QUERIES ARCHIVE

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