Pet Friendly Recipes

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



Purr'fect Summer Treat

This is the ideal summertime cat treat – and it’s pretty good health-wise as well.

Yoghurt is basically milk that has had the sugar converted to lactic acid by bacteria, and it’s these bacteria which give yoghurt its healthy properties.

It’s full of calcium for strong bones, good quality protein, and vitamins A and B. Combine this with the health-giving properties of oily fish like sardines, and you have a treat which will keep your cat cool, satisfied and in tip top condition in the summer!

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Preparation time: 10 minutes

You will need:

x 1 large (450g or 15.9oz) pot of live plain yoghurt

x 1 tin sardines

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1. Mash up the sardines with a fork and mix them into the yoghurt in a large bowl and just keep mixing with a fork until reasonably smooth – alternatively you can whiz up with a blender.

2. Then 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.


To serve, simply remove one from the freezer, and drop it into Puss’ bowl.

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Who out there doesn’t have a soft spot for good old fish fingers? Most people, I would have thought, and it also probably won’t surprise you to learn that our feline friends are pretty partial to the occasional fish finger too.

This recipe is great because it uses oily fish like mackerel or pilchards which are full of omega three fatty acids. These ‘good fats’ benefit the whole body, from brain to tail, so a weekly serving of this recipe will keep you cat in tip top condition.



Fish Fingers - for cats 

Preparation Time: 5-10 mins

Cooking time:        20 mins


For Ten Fish Fingers You Will Need:

1 tin of fish such as mackerel or pilchards (approx 120g)

50g wholegrain breadcrumbs

1 tablespoon oil

1 egg

1 tablespoon plain flour

1 teaspoon brewer’s yeast (optional)



1.  All you need to do is to mix everything together in a large bowl until it forms a sticky dough (wet your hands for this, otherwise it will stick to you like glue!)

2. Form it into about ten finger shapes on a well-greased baking tray and bake in a moderate oven for twenty minutes, turning once.

3. Serve once cool with a little portion of fishy cat food for a fantastic feline feast!

Keep leftover fingers in the fridge for up to five days – not that any self-respecting cat will allow you to leave them that long without pestering you to bits!

There’s nothing that our cat likes more than to start her day with a handful of these crunchy biscuits. In fact, Jill likes them so much, she once managed to open the kitchen cupboard and get the lid off the plastic box I’d left them in. I found her sitting guiltily on the kitchen floor, surrounded by crumbs, in the morning!

Luckily, as these biscuits are really healthy, Jill was absolutely fine. You can feed these every day like I do, but make sure that your cat still gets plenty of her normal food as these biscuits aren’t a replacement for a complete diet.

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Chewy Chicken Biscuits - for cats 

Preparation Time: 10 mins

Cooking time:        25 mins

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You Will Need:

60g rice

60g wholemeal flour

2 tablespoons vegetable oil

½ chicken stock cube

225g chicken mince

½ teaspoon brewer’s yeast

½ teaspoon dried kelp

A little cooking oil


1.  Cook the rice, drain and allow to cool. Then mix it together with the flour, oil and crumbled stock cube. Brown the mince gently in a frying pan and then add into the mix, along with the brewer’s yeast and kelp.

Then add in hot water a little at a time, until the mixture is wet enough to form a thick and heavy dough.

2.  Wet your hands and then roll up the mixture into grape-sized balls which you drop onto a well-greased baking tray. Bake in a moderate oven (180 C, Gas mark 4) for about twenty-five minutes, until the biscuits, are firm and golden brown.

Allow to cool well before brushing with a little oil (to add a bit of extra palatability) and serving as a morning treat.

These biscuits keep well in an airtight container for at least a week.

Jill absolutely loves this recipe – and it’s not just tasty, it’s really healthy as well as it contains pretty much all the essential nutrients cats depend on. Make up a big batch and then store it in the freezer in single-serving bags. Because it contains liver, I’d recommend feeding it once a week at most.


Meaty Rice Delight - for cats 

Preparation Time: 10 mins

Cooking time:        25 mins


You Will Need:

To make enough for about 10 servings 

100g rice

2 teaspoons corn oil

250g beef mince

1 egg

100g liver, diced



1.  Boil the rice according to the instructions on the packet and drain and leave to cool. Meanwhile fry the mince and liver in the oil for about five minutes, until brown and cooked through. Then break in the egg (but don’t discard the shell) and stir vigorously over a moderate heat for another couple of minutes, before setting mixture to one side to cool.

2.  While the meat is cooling, put the egg shell on a baking tray and cook in hot oven for five minutes. This will kill off any nasty bugs such as salmonella and also make it easier to grind up, which is the next step. Using either a pestle and mortar or rolling pin, crush up the shell until it forms a powder, and sprinkle 1 level teaspoon into the rice. This provides calcium for healthy bones, as meat and rice are both quite low in this essential mineral.

3.  Finally, mix the meat and egg into the rice and blend together thoroughly. Serve in small portions with a little of your cat’s normal dried food as a side dish to add a bit of crunch to the meal!