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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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Latest Queries

  • Redcurrant Meringue Pie

    Hi Nigella and team,  last saturday I baked the Redcurrant Meringue Pie from the Domestic Goddess cook book (p121). It worked very well, but I think I could improve on the baking tin. The recipe states that you use a specific baking tin for it. Where can I get such a tin? I now used a 20cm diameter tin with a removable bottom part. Have you got some good alternatives available on internet or in the Netherlands? Kind regards, Klazine  

    From the nigella team:

    The tin mentioned in the Redcurrant Meringue Pie is a 21cm high-sided fluted tart case. This is a round metallic fluted pan with a loose bottom, often known as a flan tin or a quiche tin. You can use a 20cm (8-inch) or 21cm diameter tin but the main point to note is that the tin needs to be fairly deep - at least 3.5cm (1 1/2 inches). Some tins are only 2.5cm (1 inch) deep so you may need to check the depth of the tin.

    The tin is available from John Lewis (see link below), who do ship some items internationally to the Netherlands. Jane Asher stock a 20cm deep quiche tin and also ship internationally. Divertimenti have similar tins, and ship internationally but at time of writing they do not have the 20cm diameter tin in stock. Otherwise you could try searching on-line for the Silverwood "silver anodised" 20cm deep quiche tin (sometimes sold as deep flan tin).

    For the US you may need to use a 9-inch quiche or tart pan. Williams Sonoma and Sur La Table usually stock a selection and Nordicware make an 8-inch deep quiche pan which is available on-line in the US and also in Australia.



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