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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

  • Chickpeas With Rocket And Sherry

    The hero in Nigella's recipe for Chickpeas With Rocket And Sherry seems to be the "cream sherry". However, if you do not have any at home what would make a good substitute? Or is this recipe just not the same without the cream sherry? Many Thanks!

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  • Madeira Cake Stopped Rising

    I have made Nigella's Madiera Cake four times and the first two times it was absolutely perfect, however, the last two times it didn't rise or "crack" down the middle at all! I feel rather desperate about it all since I have followed the recipe and the instructions to the letter! Please help!

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  • Chocolate Meringue Truffle Cake

    Hi, I made Nigella's Chocolate Meringue Truffle Cake but when I melted the chocolate, rum and golden syrup together it turned into an incredibly thick, gooey mess that wouldn't go back to how it was before - it was like cookie mixture. I took it off the heat because I thought it was getting too hot.  Also, the only thing you could taste was the rum, and not much else. I put it back on the heat and it softened a bit, but still had a very thick consistency. When I had given up entirely, I just mixed it with the cream and it was perfect but it still had the very overpowering taste of rum in it. Is it supposed to be like that or did I do something wrong?

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  • Old Fashioned Chocolate Cake Grainy Icing

    I made Nigella's Old Fashioned Chocolate Cake but the icing turned out to be grainy because the sugar did not dissolve properly. So what should I do to rectify this mistake?

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  • Pre-Preparing Sambuca Kisses Batter

    Hi. I made Sambuca Kisses last weekend and it was truly satisfying. I'm wondering though if I can prepare the batter and store it overnight? I am having guests right after work and would want to serve this as quickly as possible. Thank you.

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  • Salted Caramel Sauce

    I made Nigella's Salted Caramel Sauce yesterday. It tasted divine.but after storing it in the fridge the fats separated and formed a layer. I had to remove the layer to get the sauce out and the quantity reduced in half. I followed the recipe properly while making it so I could not understand what went wrong. Any advice?

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  • Clementine Cake

    The recipe for Nigella's Clementine Cake calls for almond flour. My husband is allergic to nuts, what would be the best flour alternative? Thank you, Kathy Olson 

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  • Banana Shallots

    Hi, I am obsested with banana shallots what Nigella uses in Nigellisma. My question is can I use them in place of an onion in every dish as they are easier to chop, peel and to cook. Thanks.

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