Liver Cake

450 grams (1 lb ) liver

1 egg

2 cloves of garlic (peeled & crushed)

340 grams (12 ozs) flour

1 mug of milk or water

Method  Blend the raw liver, egg and garlic in a blender or food processor, add flour and mix together well. Add water or milk. Pour mixture into a non-stick or well-greased cake tin and bake at gas mark 5 or 180 degrees for about 30 minutes or until the mixture is firm to touch. Cut into tiny pieces when cool. Freezes well.

Liver & Garlic Crunchies

This is a quick alternative to Liver Cake - and the dogs love it too!

All you need is a liver, a couple of cloves of garlic (peeled and crushed) and a microwave oven. Pat the liver dry on kitchen paper towel. Cook in the microwave on High for a short while to make it easier to chop into tiny pieces. Once chopped, sprinkle with the crushed garlic, then microwave on High in a covered pyrex dish for 2-3 minutes at a time, turning regularly, until crunchy - but not burnt. Make sure the centre of the liver is completely cooked. Then, when cold can be stored in an airtight container for weeks. These 'dry' crunchies won't make a mess in your pocket when training.