Recipe Marigold Biscuits ©Elizabeth Whiter

230g/8oz organic self-raising flour

2 large organic eggs

4 tbs sieved petals from the infused oil

2 tbs organic honey

2 tbs AnimalChoices® marigold infused oil

Preheat oven to 190°C/375°F/Gas Mark 5. Grease a 20 x 29cm baking tray.

Mix together all the ingredients in a large bowl to form soft dough. Spread mixture 1cm deep on the baking tray. Bake for 25–30 minutes until just firm.

Remove from the oven and let cool. Cut into small bite-size squares. Keep in an airtight container for up to 5 days, or freeze for up to one month.

 

Recipe K9/Feline Fishcakes ©Elizabeth Whiter

1 213-g tin wild red salmon with juice

115g/4oz self-raising flour

1 large organic egg

1 tbs AnimalChoices® nettle infused oil

1 large tbs natural honey

Preheat oven to 190°C/375°F/Gas Mark 5. Grease a 24 x 21 x ¾ cm deep baking tray.

Combine and mash all the ingredients together in a large bowl until the mixture comes together to make a soft dough.

Spread dough evenly over the baking tray, and bake for 15 minutes. Remove from the oven, let cool in the tray. Cut into small bite-size squares.

Keep in an airtight glass container in fridge for up to 3 days, or freeze for up to one month. Variation

Substitute salmon for the following: 2 x 120-g tins sardines or 1 x 160-g tin tuna in sunflower oil.

 

Recipe Hedgerow Hip Bites for Dogs ©Elizabeth Whiter

230g/8oz organic self-raising flour

2 large organic eggs

4 good handfuls ripe autumn rosehips* (remove pips)

2 tbs organic honey

2 tbs AnimalChoices® rosehip infused oil

Preheat oven to 190°C/375°F/Gas Mark 5. Grease a 20 x 29cm baking tray.

Mix together all the ingredients in a large bowl to form soft dough. Spread mixture 1cm deep on the baking tray. Bake for 25–30 minutes until just firm.

Remove from the oven and let cool. Cut into small bite-size squares. Keep in an airtight container for up to 5 days, or freeze for up to one month.

Variation: Substitute hips for 1 large grated eating apple or 1 banana or 2 handfuls of blackberries.

 

Recipe K9/Feline Nature’s Own Hotpot ©Elizabeth Whiter

230g/8 oz free range turkey or chicken mince

1 medium grated carrot

1 handful French green beans (cut small)

1 handful basmati rice

1 medium potato diced

2 cabbage leaves shredded

Place all of the above in a large pan and add enough water to cover all ingredients. Bring to the boil then gently simmer for 30 minutes until most of the liquid has been absorbed (top up pan with water if it starts to dry out). Allow to cool. Keep in fridge for up to 3 days, or freeze for up to one month.