Inside Megan McKenna’s gluten free fridge

TV star Megan McKenna, 29, on her food habits

megan mckenna

by Closer staff |

How much do you spend per week?

As I suffer from coeliac disease, I cook everything from scratch. I spend about £100. I really enjoy food shopping so I don’t shop online.

Describe your daily diet?

I’ll have smoked salmon with cream cheese and tabasco sauce on bread with lots of salt and pepper. If I’m feeling naughty, I’ll have gluten-free pancakes with crispy bacon and maple syrup. For lunch, I’ll make a chicken breast with Mexican spices, add a bit of cheese in the middle and lay it on a bed of lettuce with sweetcorn, cucumber and a dressing. I’ve started using my leftovers for lunch on the go, particularly if I cook a stir fry. I don’t tend to snack because I eat proper meals. One recipe I often cook for dinner is cottage pie.

Is there anything you refuse to eat?

Bananas, mainly because of the texture.

Strangest thing you’ve eaten?

A fermented egg on a TV show and it was so disgusting I threw up. I once ate a Scorpion crushed with salt on a piece of lime to go with a tequila. When I realised I’d eaten a bug, I was nearly sick.

megan mckenna fridge
inside megan's fridge ©marco vittur

What would you cook to impress?

Lobster ravioli. I make my own gluten-free pasta and a delicious sauce then I pull out the lobster tail for presentation. It’s very posh and one of my favourite recipes in my book.

Closer magazine


Nutritionist Juliette Kellow says, “With coeliac disease, the body’s immune system reacts abnormally to gluten – a type of protein found in wheat, rye and barley.

“Cooking from scratch, together with checking ingredients lists, is the best way to stick to a gluten-free diet. Megan’s fridge has quite a lot of sugary and salty products – it would be great to see more fruit and veg added.”

Megan’s book, Can You Make That Gluten-Free? is published by Hamlyn and is out on 28 April

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