You never know, your query may have been answered already.
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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi! I want to make Nigella's Cornbread Topped Chilli (from Feast) for a party in a few weeks time and wonder what the best way of preparing it in advance would be? Should I just make the chilli, freeze it and make the cornbread topping on the day (or day before) or can I make the whole recipe in advance, cook it, freeze it and then just heat on the night (having defrosted it of course!). What do you suggest? Many thanks, Aileen.
Posted by Hollaail. Answered on 1st Oct 2012 at 12.00Read The Answer
Hi I have had the pleasure of using Nigella's Christmas book, for my cake, for the last three years. Now i have a problem. I have been asked to make smaller cakes, 3 inches, to be precise, as gifts. So I have small tins but no idea about proportions for ingredients. The cakes in the book are 7, 9 and 10 inches. Is there an easy way to calculate ingredients for 3 and 6 inch cakes? Kind regards and fantastic book by the way! Al.
Is it too early to make Christmas Puddings in September? Stephamb.
Posted by sparkyAl. Answered on 30th Sep 2012 at 12.00Read The Answer
Hi, Where can I buy the gianduja (chocolate hazelnut paste) used in Nigella's Chocolate Hazelnut Cheesecake recipe in the first episode of Nigellissima. (I live in UK, is there an online shop to get it from?) Thanks.
Posted by Sulkyrie. Answered on 29th Sep 2012 at 12.00Read The Answer
I enjoy creating pasta sauces, but mine always seem to be tomato based and I'd like to be more adventurous. Could you please recommend a pasta sauce I could try? Thank you!
Posted by MelissaMolloy. Answered on 28th Sep 2012 at 12.00Read The Answer
The Nigellissima book has a recipe for Italian Sausages with Beans & Roasted Red Peppers. Do I really need to buy red vermouth? And where can I buy Italian sausages? Thanks!
Posted by Kigglymarie. Answered on 27th Sep 2012 at 12.00Read The Answer
Hi! A lot of recipes ask for sake, but only 2-3 tablespoons. I don't know what I would do with a full bottle, since I don't drink. can I store it in fridge? How long will it keep for?
Posted by jenifer.baidya. Answered on 26th Sep 2012 at 12.00Read The Answer
Hello! I tried making Slow Roasted Lemon Garlic Chicken (from Forever Summer) for dinner yesterday and usually all of Nigella's recipes are easy and turn out delicious. But for this one the chicken and sauce were terribly bitter. I used limes instead of lemons so was wondering if it may be because of the rind from the lime? Would that have made a difference? If not what could have turned my dinner into such a disaster? Also I have a convection oven, how does that affect temperature and time? Thanks, Ayeshah.
Posted by ayeshahalam. Answered on 25th Sep 2012 at 12.00Read The Answer
Hello, Im going to cook Nigella's Chicken Schnitzel with Bacon & White Wine, but which white wine should I use? Thank you.
Posted by yummymummy31. Answered on 24th Sep 2012 at 12.00Read The Answer