Ask Nigel
Nigel Slater answers your cooking questions
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I've been told to use sour milk for baking bread, or do they mean buttermilk? And why are the skins of unwaxed lemons impossible to grate?
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Is it necessary to line cake tins even if they're non-stick? And what's the best way to clean a griddle pan?
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What can I keep in an old larder box other than cured meats and cheese? And what can I do with chestnuts leftover from Christmas
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How can I stop my Christmas puddings going mouldy? And which sauces work well with wholewheat pasta
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Why does my lemon tart filling always craze? Also: why do some boiled eggs taste better than others?
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Most beans are quite hard to digest when cooked from dry – how can I make them more palatable? And is there a good veggie alternative to Worcestershire sauce?
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My sister's cheese scones are fluffy, but mine aren't – does she have a secret ingredient? Also: a mulled-cider alternative to glühwein…
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What do you understand by the measurement term "a tablespoon", and how do you make the perfect parsley sauce?
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How do you keep poppadoms flat, or get a floury crust on home-made bread? Nigel Slater has the answers
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Recipes only ever ask for one stalk of celery – what should you do with the rest? And which apple tree should you plant for both eating and cooking apples?
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Can I use black onion seeds in an Indian chutney? And can I eat jam that has gone mouldy?
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Nigel Slater | Are cauliflower and broccoli leaves edible? And how should I use hazelnut oil?
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Readers wonder how to use horseradish leaves and why we don't bake pears
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Splitting tomatoes | Runny jam
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Nigel Slater on cooking with elder trees and cleaning chutney spoons
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Nigel Slater on making sweet pastry that won't collapse and when it's too late to eat rhubarb
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Nigel Slater advices on restoring bent breadboards and rock hard honey
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Italian dandelion chicory | What chilli?
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Borage| asparagus peas | storing beans
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Gooseberries | Spanish omelettes
About 169 results for Ask Nigel