Quick-as-a-flash Tuna Bread

  • 1 tin of tuna in oil (if you have brine, drain it and add some oil or water to the mix)
  • 80g plain flour
  • 1 egg
  • Sprinkle of garlic powder

Put the tuna, garlic powder and egg in a bowl, mix with a spoon. Then add the flour gradually until it all binds together (add less or more flour as you need).  Pour onto a microwaveable plate and put in the microwave for 4 minutes, turn onto a wire rack to cool and cut into small training sized cubes.

Liver Bread

  • 350g liver (any amount will do, this just happens to be the size of an average packet of liver)
  • 1 egg
  • 1 tsp baking powder
  • 2 cloves of garlic, or a tsp of garlic powder
  • 1 tbsp olive oil
  • 150g of self raising flour

Put the liver, egg, garlic, oil and baking powder in a food processor, whizz until it is a smooth paste. Add the flour gradually until the mixture resembles a sponge cake mix, add more or less flour if  needed (depends on the amount of liver), so long as it is a thick paste.
Pour out onto a baking tray lined with foil, and spread out over the tray.  Bake at 180C in the oven for 15-20 mins, test with a  skewer and if it comes out clean, its ready.
Slice into small cubes and then freeze in training sized portions until needed.  Self raising flour makes it more bread like, and it makes it go further too.

Tuna Bits  (makes around 45 balls)

  • 500g Porridge Oats
  • 2 Eggs
  • 2 tins of tuna
  • Mixed Dried Herbs
  • Clove(s) of garlic (up to individual)
  • Grated cheese
  • 2 boxes of Passata (smooth tomato)

Mix all the ingredients together and roll into small balls. (Add more porridge oats if the mixture is too sticky).  Bake at 150 degrees C in the oven on trays.

Titbits ill stay fresh for about a week in the fridge or will freeze until required.

Peanut Butter Treats

  • 2 cups wholemeal flour
  • 1 tbsp baking powder
  • 1 cup chunky peanut butter
  • 1 cup semi skimmed milk

Mix the peanut butter and the milk with a whisk. Add the flour and the baking powder. Roll out the dough on a floured surface until 1/4 inch thick. Cut out shapes using a cookie cutter. Bake in oven for 20 minutes at 350 F/180 C/Gas mark 4.

Carrot Cookies

  • 2 cups – boiled and pureed carrots
  • 2 eggs
  • 2 tbsp minced garlic
  • 2 cups wholemeal flour
  • 1 cup rolled oats
  • 1/4 cup oatmeal

Mix the carrots, garlic and eggs. Add the flour, oats and oatmeal. Roll out dough onto floured surface and cut into desired shapes. Bake for 45 minutes at 300 F/150 C/Gas mark 2.

Lamb and Mint Muffins

  • 10 oz wholemeal flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 7 oz minced lamb
  • 2 tbsp dried mint
  • 1 egg
  • 4 tbsp oil
  • 150 ml water

Mix flour, baking powder, bicarbonate of soda, lamb and the mint in a mixing bowl. Add the oil and the egg. Add water till a runny batter is formed. Spoon into a muffin tray or paper muffin cups. Bake for 20-25 mins at 350 F/180 C/Gas Mark 4.