WHOLESOME FOOD FOR FIDO

The dog’s ultimate breakfast...

Porridge made with beef stock — sorry, bone broth. May have a little ground meat simmered into it and some bananas or blueberries scattered over the top.

A real dog’s dinner...

Sardine bake: Slice a sweet potato very thinly, line a baking dish with half the slices, mash two tins of sardines and spread over the sweet potato, then lay more sweet potato slices on top. Cover in foil and bake at around 375 F/190 C for 45 minutes. Cool and serve.

The ultimate treat... Liver and cranberry brownies

The cinnamon is optional but it certainly makes your kitchen smell less like a Game of Thrones massacre while the liver brownies are cooking.

A little sunflower or olive oil, for greasing the pan

4.5 oz (130 g) rolled oats 1 oz (28 g) dried cranberries (optional)

7 oz (198 g) buckwheat or brown rice flour

1 tsp (2.5 mL) cinnamon (optional)

9 oz (256 g) chicken, lamb or beef liver

3 eggs, lightly beaten

2 tbsp (30 mL) coconut oil

1. Preheat the oven to 350 F/175 C. Brush a 25-cm square (10inch) cake pan with oil and line with baking parchment, let the parchment hang over the edges so the brownies are easier to remove. Brush the paper with oil.

2. In a food processor, pulse the rolled oats until fine and then add cranberries, flour and cinnamon. Tip into a bowl.

3. Put the livers in the food processor with the eggs and coconut oil and pulse until fairly smooth. Add the dry mixture in three batches, pulsing until just mixed. Pour into the pan and bake for 30 minutes, until a toothpick comes out clean. Cool completely in the pan, placed on a rack, before cutting into 1-2-cm bites. They will keep in a container in the fridge for a few days, or in the freezer for up to 4 months.