Pet Friendly Recipes

Meaty Parsnip Mash is full of real meaty chunks which dogs love, as well as plenty of veg for vitamins and cheese for calcium. Not one for the older dog as there’s too much rich protein, but ideal for all other dogs.


You Will Need:

250g stewing steak, diced 

1 teaspoon oil

A couple of medium potatoes (around 350g)

A couple of parsnips (around 200g)

A carrot

½ teaspoon Marmite

100g grated cheddar cheese

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1. The first step is to get a big pan of water on to boil while you chop up all the veg. Wash them to get rid of any nasty chemicals, but don’t peel them as this removes a lot of the goodness. Put all of the veg in together and let it simmer for about 15 minutes – until it’s all quite soft.

2. Meanwhile, fry up the diced steak in the oil. Don’t worry about cooking it all the way through – dogs love rare meat.

3. When the veg is done, drain off the water and set about it with a masher until you’ve got a thick mash in the pan. Then mix in the Marmite, cheese and fried steak.

4. Mix it all together and then let it cool. Serve on its own or mixed in with some dried biscuits.







The liver is the engine of the body, so it’s no surprise that it’s full of all sorts of vital nutrients. It’s packed full of vitamins, including vitamin A which is vital for eyesight and is also a good source of minerals including iron. Too much raw liver can cause problems, but feeding this cooked liver recipe once a week is fine.

You Will Need:

To make about 8 dumplings, which are best fed mixed in with some dried food

200g beef or chicken liver, diced finely or blended

100g breadcrumbs

50ml hot water         

1 beaten egg

2 salt-free stock cubes or 1 meaty marrowbone


1.  Soften the breadcrumbs with enough hot water to make them sticky, and then mix in the diced or blended liver and beaten egg.  Leave this to stand for half an hour so that it becomes firm.

2. Moisten your hands and then shape the mixture into small round dumplings. Drop these into a large pan of boiling stock made from a couple of salt-free stock cubes in a litre and a half of water. Alternatively, if you’ve got a raw marrowbone from the butchers, boil that up in the water instead for a really meaty taste.

3. Cook the dumplings uncovered for 15 minutes and then fish them out and serve once cooled.

4. If you’re really feeling keen, you can also freeze the stock you have left behind (complete with any bits of failed dumpling that might well be floating about!).  Put it in an ice-cube tray and thaw one cube out every now and then and spice up his dinner with a nice bit of liver gravy.



This recipe combines pasta with healthy protein from chicken and a few pureed veg to make a meal which is suitable for all dogs – and especially those active hounds who spend all their time chasing balls in the park.

You Will Need:

50g pasta – any shape will do

1 chicken drumstick

100g assorted veg 

1 teaspoon brewer’s yeast (optional)

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1. Boil a large pan of water, drop the drumsticks in and simmer for ten minutes.

2. Add the pasta and cook for another 10-12 minutes until it is nice and soft. Cooking the pasta with the chicken means it’ll taste meaty which makes it much more appetising to dogs

3.  While the pasta and chicken are simmering away, take any odd bits of leftover raw veg you can find – e.g carrots, broccoli, beans  NOT tomatoes, mushrooms and onions and place them into a food processor. Blend them together until they form a rich puree, and leave it in the processor for now. 

4. Drain the pasta and chicken when the pasta is still quite firm (or al dente as they say in Italy). This will give the dish a bit more texture, which is important for palatability. Take out the chicken and remove the bones discard them somewhere where the dog can’t get to it!

5. Then add the chicken meat to the veg in the blender and whiz it up until it is all finely chopped together, adding in the brewer’s yeast if you have some. Then mix the chicken and veg paste in with the pasta and serve once cool.


There are few things better for your dog to eat every now and then than a bit of kidney. It’s packed full of good quality protein, essential fatty acids and loads of vitamins. 




You will need:

125g of diced stewing steak

2 lambs kidneys chopping into quarters

20g gluten free flour

1 teaspoon Marmite

1 tablespoon oil

1 small Swede, diced (approx 250g)

1 small carrot, diced


1. Roll the kidneys and diced steak in the flour. Then heat the oil in a large saucepan and stir in the marmite. Drop the floury meat into the oil, and cook for a few minutes until it’s all nice and brown. Then add the diced veg and cook for another couple of minutes.

2. Add enough water to cover all the ingredients, put the lid on, turn the heat down, and leave to simmer for about an hour.

Spoon out the bone and discard it (somewhere where the dog can’t get to it!), and let the stew cool down before pouring a generous ladle-full on top of a handful of his normal dried biscuits.


Now prepare yourself for a slobbery lick of gratitude!





Fish is a great source of healthy protein for your dog, and it also contains high level of omega-3 oils which are great for the heart. On the downside, raw fish can interfere with the uptake of some vitamins, so it’s best avoided.

This simple recipe makes enough for several servings and is has an extra boost of calcium from the ground up egg shells which makes it ideal for young growing dogs and whelping bitches, as well as being a good everyday dish.


You Will Need:

  • 500g (1 lb) boneless white fish
  • 1 cup brown rice 
  • 1 tin oily fish (sardines or pilchards)
  • 3 eggs
  • 1 carrot (grated)



1.  Steam the fish for about 20 minutes – until it is flaky and cooked through. At the same time, cook the rice according to the instructions on the packet, and hard boil the eggs.

2. Put the grated carrot into the rice water a couple of minutes before it’s cooked, just to make it more digestible.

3. Once the fish, rice and carrot are cooked, mix them all together in a large bowl. Then take the shell off the eggs – but don’t throw it away – and break the eggs up into small chunks and mix them in as well.

4. Scoop up the shell and grind it down into as fine a powder as you can with a pestle and mortar (or rolling pin if it’s all you’ve got), and add about a teaspoon into the mix. The grittiness of the calcium in the shell helps clean your dog’s teeth as he eats.

Finally, pour in the tinned fish complete with all the oil and mix everything thoroughly together and serve.

Now prepare yourself for a slobbery lick of gratitude!




This is a great recipe which smells as good as it tastes – Jack knows this is on the menu as soon as the oven door opens – even if he’s at the other end of the garden!

It’s a good all round recipe, suitable for most dogs, although not ideal for elderly pooches due to the rich nature of the beef mince.


You Will Need:

225g of lean beef mince

50g grated cheddar cheese

A small carrot, grated

Half a cup of breadcrumbs

One egg

A teaspoon of brewer’s yeast

A large meaty marrow bone cut into piece from your friendly butcher

25g Gluten Free Flour

25g Butter



For the Meatballs

1.  Mix everything together in a big bowl and then scoop it out and shape into balls.

2. Pop them onto a greased baking tray and cook them for about 30 minutes in a moderate oven (180 C, 350 F, Gas mark 4).

This will make enough for several meals – feed one meatball for every 5 kg your dog weighs. Alternatively, transfer to a suitable container and freeze.  Be sure to clearly label the bag with the date.  Can be kept frozen for up to 3 months.


For the Marrowbone Gravy

1. Cover the bone in water and bring to the boil. Then let it simmer for about an hour – during which time your dog will be your constant companion as the house fills with the lovely meaty aromas!

2. Making the gravy by cooking the flour in the fat until it forms a rich brown paste (about 5 minutes). Then add half a pint of the stock from the bones – along with any meaty chunks and marrow you can scrape off the bones – and mix it all together over a medium heat for a couple of minutes.

3. When the meatballs and gravy are suitably cooled, pour the gravy over the meatballs and serve.

Now prepare yourself for a slobbery lick of gratitude!



Most cats love cheese and the addition of a teaspoon of Marmite into this recipe makes this a winner with every cat I’ve tried it on (with the possible exception of Lilly the Birman who did turn her nose up at it – but she only eats fresh fish from her owner’s hand, so it wasn’t really a fair test!)

You can freeze this, so make up a dish full and bag it up into single servings and store until next time.

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You will need:

150g (5.3oz) pasta (any shape will do)

150g (5.3oz) chicken mince

60g (2.1oz) cheddar cheese, grated

½ pint milk

20g (0.7oz) plain flour

20g (0.7oz) butter

¼ teaspoon Marmite


1. Cook the pasta according to the instructions on the packet and set it aside to cool once drained.

2. Meanwhile, make a start on the cheesy chicken sauce by melting the butter in a small pan over a low heat. Stir in the flour and gently cook for 2-3 minutes. Then take it off the heat and gradually add in the milk, stirring continuously to avoid lumps.

3. Return to the heat and bring to the boil, still stirring, and simmer for five minutes, stirring occasionally. When smooth and creamy, stir in the cheese a little at a time until melted.

4. Brown the chicken mince in a frying pan (you shouldn’t need any oil as there is plenty of fat in the mince), and, after five minutes or so, add it into the cheese sauce along with the Marmite. Mix it all in together and them pour over the pasta in an oven-proof dish.

5. Bake in a moderate oven for about 25 minutes, until brown on top, and then set aside to cool thoroughly before serving.


Serve once cool or alternatively, pour into paper cupcakes or an ice-cube tray and place in the freezer. For easy storage remove the frozen treats and store in a freezer bag.

Be sure to clearly label the bag with the date. Can be kept frozen for up to 2 months.


The content of this article should not replace the advice given to you by your vet. If you are in any doubt, please refer back to your pets veterinary surgeon


The liver is the engine of the body, carrying out hundreds of vital tasks, and so it’s not surprising that it’s full of healthy nutrients. It’s especially rich in vitamins (including vitamins A, B, D,E and K) and minerals, as well as providing a good source of protein and fatty acids.

This pate recipe combines all the goodness of liver with the easily digestible energy from rice to make a tasty treat which is ideal as an occasional meal. 



You will need:

• 60g (2.1oz) rice

• 100g (3.5oz) liver (lamb or chicken)

• 1 teaspoon dried kelp

• A little milk or cream

1.  The best way to cook the rice and liver is to boil them together in a pan of water. This allows all the flavour of the liver to soak into the rice, giving the whole pate extra taste. Chop the liver into chunks and then boil with the rice until the rice is tender.

2.  Drain away the water and pour the rice and liver into a blender, along with the kelp (this is dried seaweed which is an excellent source of iodine, essential for your cat’s thyroid gland – don’t add this though if your cat has an over-active thyroid, a condition called (hyperthyroidism.)

3. Blend everything together until it forms a rich pate, adding a little milk or cream as required. Form it into a nice shaped mould if you’re feeling artistic – or just spoon onto a plate if you’re not!

4.  Pop it in the fridge to cool and serve with a sprinkling of dried kibble on top.

Obviously not one for the cat who doesn’t like fish, but for most cats this it their idea of food heaven. The combination of the fleshy fish balls with the strong-tasting gravy is enough to drive even the most picky cat wild – and not only that, it’s good for them as well!


Preparation time:     30 minutes

Cooking time: 1hour

You will need:

  (3-4 cats)

2 whole sardines or 1 small mackerel

1 teaspoon oil

½ a carrot, grated

1 tablespoon corn flour

1 Pint / 2 cups Water

1.  First you need to fillet the fish. The easiest way to do this is to remove the skin, head and tail with a knife, and then break away the flesh using a teaspoon. Once most of the flesh is off, put the skin, head and tail into a saucepan with the oil and brown them gently for 2 minutes. Add the grated carrot and continue to fry for a couple of minutes. Then add in 1 pint of water and bring to the boil. Simmer gently for about half an hour.

2.  While the stock is cooking, take the fish and set about it with a rolling pin or the flat surface of a large kitchen knife. The idea is to pulverise it as much as possible – just be careful not to pulverise your fingers (or the cat’s paw if he’s trying to help!)  

3.  Add in the corn flour and about 4 tablespoons of warm water – just enough to make a thick and sticky paste.   Form the paste into small balls and dip each in some salty water.

4. Once the stock has had its thirty minutes of simmering, fish out all the bones and head (but leave in any soft bits like fins, skin). (Remove bones immediately and place in bin)

5.  Drop in the fish balls and let them cook for about five minutes before turning off the heat and letting it cool for at least an hour.

Once cool, serve a small portion with two or three balls and a tablespoon of gravy to each cat.


This is a great winter recipe for those cats who love nothing more than to spend the day out mousing or exploring, before coming into wolf down a hearty meal and then lie in front of the fire all night.

Serve up a helping of this healthy stew on its own, or on top of his normal dried food, and you will have one contented cat on your hands (or, more likely, on your sofa!)

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For enough stew to serve several cats

You will need:

- 1 chicken drumstick

- 1 small carrot, grated

- ½ teaspoon mixed herbs

- ½ tin tuna



1. Brown the chicken drumstick in a medium-sized saucepan, using a little oil. Add in the grated carrot and continue to fry for a few minutes.

2. Pour over just enough water to cover and bring to the boil. Add in the herbs at this point. Reduce the heat and simmer for 45 minutes (adding more water to keep the chicken covered as required).

3. Allow to cool before removing the chicken and de-boning it - throw the bone away immediately - do not give your cat the cooked chicken bone.

 ]Sieve / strain out the carrot from the broth and mix it with the meat and tuna in a large bowl.

4. Pour in 1 cup of the broth and mix again to form a thick and chunky soup.

Garnish with a little catnip if you have some, and serve warm when the cat comes in from the cold!

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The content of this article should not replace the advice given to you by your vet. If you are in any doubt, please refer back to your pets veterinary surgeon