Liver Cake

1 lb Lambs liver (organic preferably)
1 Large Mug full of Porridge Oats with bran – more to make it firmer.
1 whole bulb of garlic - peeled

Put it all in a food processor, zap until smooth.

Pour it in to greased tin of some sort...I use a swiss roll type tin. {I found the non stick liner paper works well!}

Place it in oven on 190 degrees, for about 20 minutes, until firm.

When it's cool, cut it into squares {this is easiest with scissors}

Keeps for about 5 days in the fridge, 1 month + in the freezer.

Sardine Cake Recipe

4 tins sardines or 1 large tin pilchards put into a bowl and mash with a fork.... add 4 eggs, as much garlic or garlic powder as you like. Stir in plain flour to make a consistency that will 'just' about drop off the spoon...put into a greased dish and cook for about 7 minutes in the microwave or cover with a greased paper and pop into the Aga until cooked. Freezes really well and if you get the mixture right it bounces too.......& it does


I do this with 2 1/2 cups of porridge oats {the ones with bran if poss} instead of flour, 2 tins sardines and 2 eggs, and ½ to 1 bulb of garlic. Makes the sardines go further!! Also better because it’s lower in salt. Add enough water to mix.

I have done the above substituting a large tin of Tuna {approx 400g} for the sardines, also with 2 tins of Salmon {when it was on special offer!} – both were very popular!

Garlic biscuits

3 cups of flour (I used wholemeal)
2 eggs
One teaspoon of garlic powder

Put chunks of the doughy mix on a floured baking tray.
Bake at 220 degrees c for 10 minutes and then cut into chunks of about 1cm and cook for a further 5 minutes.

The result looks a bit like winalot mixer, but the dogs approve.


½ tbsp dried thyme
2 sprigs of parsley
½ bulb garlic
2 cups brown bread flour
1 egg
water to mix

Cook as above

Ice Lollies

Cover chicken carcass with water and bring to the boil in a large saucepan.

Boil for about ½ hour, then leave to cool.

Carefully remove all the bones and discard.

Refrigerate the remaining liquid. Once cold, skim the fat off the surface.

Pour into small yogurt pots, and freeze. {or kongs}

The pots are easy to remove by running under cold water.

I give these to the doglets in the garden, as they’re a bit messy, but much appreciated in the hot weather.

Kong Filling

{I haven’t tried this, and to be honest, can’t remember where it came from!! A dog forum of some kind anyway!!}

3 tbsp. peanut butter 2 tbsp. honey
1 very ripe banana or a large jar of baby food fruit, any flavor
1 16 ounce container vanilla yogurt
1 tbsp. whole wheat flour

Mix the peanut butter, honey, and fruit together until well blended. In a separate bowl, combine the yogurt and flour, mix well. Add the fruit mixture to the yogurt and blend together. Put into your dogs Kong, or if you like keep cold in refrigerator.

Use this dip to coat or dip biscuits and treats into. Allow treats to chill in refrigerator until coating is set and firm; this prevents big messes!