A review on Megan's Restaurant


Eating out at Megan's

A twist on contemporary dining … sustainable and houmousy menus

Last week I was fortunate to visit the wonderful Megan’s in Parsons Green. After being given the choice of either the New Kings Road or Parsons Green branch, I opted for Parsons Green because I just love the ambience and layout of the place, as well as the wonderful floral ceiling that sits so well for both summer and winter dining.

As a contemporary, sustainable and healthy restaurant that has a fresh and in my eyes ‘hummusy’ menu, Megan’s is the perfect spot to visit.

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To keep things sweet and simple, our breakfast began with two delicious and brightly coloured light juices. I say light because sometimes juices can feel quite ‘heavy’ but these left us feeling rejuvenated and still hungry for our meal.

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Megan’s is known for its Coconut Cappuccino – and this is one of the reasons I frequently visit. The cappuccinos naturally came straight after our juice and we were most impressed by the cocoa stencil!

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It was a Monday evening so we very abstemiously ordered fizzy water to drink. This comes in a glass bottle which you can buy for £1 at the beginning of the meal and be consistently topped up for free. Great to see only glass rather than plastic bottles being used...however the straws that came with breakfast could definitely be cut out.

A tricky decision yet again. For starters we chose the Mediterranean Meze board. The wonderfully warm carrot hummus made this dish.

The falafel was a little dry the hummus dip made it less so. The lamb koftas were delicious but needed a little more tsatsiki on the side. They were full of flavour but I would normally choose a vegetarian alternative since I rarely eat meat. However, the waiter also recommended the posh lamb doner kebabs on flatbread which were beautifully presented. I felt a Iittle food envy at the chicken with peanut dukkah dish placed opposite me but I did get a chance to try it. Perfectly cooked and full of flavour and the combination of herbs and spices with the chicken was delicious.

Megan’s is also known for its delicious flatbread which is sprinkled with fresh herbs and lightly toasted. Perfect for dunking. The halloumi, grilled aubergine and courgette were spot on.

Megan’s meat is sustainably sourced. Their lamb is from Yorkshire and the chicken is British halal A grade red tractor. All their suppliers are certified.

Megan’s meat is sustainably sourced. Their lamb is from Yorkshire and the chicken is British halal A grade red tractor. All their suppliers are certified.

We were extremely full by the time we had the dessert menu placed in front of us. Much to the waitress’s persuasion, we ordered the half baked cookie/cookie dough! It was quite out of this world… There was certainly a sugar rush but if you don’t mind that and love gooey, hot, crunchy puds then you’re in for a winner.

Mint tea was served as a digestif and we then left feeling pretty good.

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Superfood Flapjacks from Store Cupboard Ingredients!

One of my 2018 New Year's Resolutions is to use up as much of the ingredients in my food cupboards as possible. This is the intention for every meal that I cook as well as for recipes that include baking, healthy snacks and desserts as well as entertaining.

On the 2nd January, the first official day back at work, I was already distracted by 11am.  I started opening my cupboards and various jars and put together the most delicious mixture for a healthy flapjack recipe…. 10 minutes later I'd used up a jar with seeds and 2 half plastic packets with nuts. Boom! 

I would love to share this recipe with you and hope that it inspires you to delve in to your store cupboards and grab ingredients that you can mix together very easily to bring about a fruitful, hearty, texture filled flapjack!


300g oats already mixed with hempseed

20g raisins

2tsp turmeric powder

2tsp moringa powder (pot finally finished!)

2tsp cinnamon

Handful of seeds (pumpkin etc)

50g blanched almonds (packet finished!)

1 tbs tahini 

50g blended walnuts 

1 large tbs maple syrup

1 small dollop of pomegranate molasses 

100g coconut oil (I always have so much of this!)

Mix together all the dry ingredients in a bowl.  Then melt the coconut oil and add to the mixture along with the maple syrup and pomegranate molasses. Stir well until all the mixture is combined and pour the mix into a baking tray lined with baking paper.

Bake at 180c for 20 minutes. Let stand for 20 minutes and then tuck in! I tend to break apart the tray back into big chunks rather than cutting them straight with a knife. 

This will keep for over a week in an airtight container.  YUMand have some ChicP Banana, Avocado & Cacao hummousse to dunk it into (Or layer on as icing)!