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! Absolutely love Nigella's recipes and will be using the Homestyle Jerk Chicken with Rice and Peas recipe from Kitchen (p343). The last time I made it I omitted the rum entirely and felt it might be lacking in something. This time, I'm cooking for 12 and want to make sure I get it perfect as we're celebrating a birthday and Eid (a Muslim festival) next week. What can I substitute for rum and also, since the recipe serves 6 could I simply double it? Thanks! Eiman
Posted by ISaid. Answered on 28th Aug 2011 at 12.00Read The Answer
I hear conflicting advice online about how far in advance of Christmas the cake should be made. Some suggest 6 weeks is sufficient whereas others say that 12 weeks is optimum. I have time this week to make it: will the cake be all the better for 12 weeks of maturing, or will that simply limit its freshness when Christmas finally arrives?
Posted by dyl. Answered on 27th Aug 2011 at 12.00Read The Answer
I have been making this cake for years and it is lovely but suddenly the topping is not going quiet right. I have looked for the correct recipe on your web site but cant find it! I have the recipe hand written from a friend's book, I think it is from Domestic Goddess. Can you help? Thanks, Jenny
Posted by jenny orhan. Answered on 26th Aug 2011 at 12.00Read The Answer