These make lovely gifts for your pets or friends and family that have dogs or cats.

Check for allergies.

• 1.5 tbsp vegetable oil
• 2 tbsp peanut butter
• 2 tbsp honey
• ¾ tsp of baking powder
• 1 egg
• 250g flour – wholewheat, rice flour – whatever you have. Plus extra for rolling out.

Equipment:

Large mixing bowl, wooden spoon, teaspoon (tsp), tablespoon(tbsp), baking tray, parchment paper, cookie cutters.

Method:

1. Oven at 180 C
2. In a large mixing bowl add all of the ingredients.
3. Kneed the dough with your hands a bit and roll out onto a lightly floured surface to about 1cm thick. Cut with a cookie cutter and add to the parchment lined baking tray.
4. Bake for 10 minutes or until the treats are firm to tough.
5. Leave to cool for an hour before popping into jars and labelling.

You can freeze these too or make small bit size square ones and use for training treats – perfectly pocket sized.

We have cheated and used bought cupcakes, this is all about the fun decoration!

To decorate:

• 200g unsalted butter
• 400g icing sugar
• 1tsp vanilla extract
• 1 tsp green food colouring
• Mini smarties/m&m’s
• Black writing icing
• Little stars for decorating

Equipment:

Mixing bowl, weighing scales, wooden spoon or hand mixer, piping bag and nozzle, washed hands and an apron.

Method:

Pop butter and sugar in a bowl and mix really well. Add vanilla and food colouring. Pop in an icing bag and decorate or use a spoon and flat knife.

Ingredients:

Check for Allergies!

• 150g butter plus extra for the tin
• 3 tbsp caster sugar
• 3 tbsp honey, golden syrup or maple syrup
• 4 tsp cocoa powder
• 225g biscuits crushed  (whatever you have)
• Handful of dried fruit, smarties, or marshmallows
• 110g milk chocolate
• 110g dark chocolate

Equipment:

Microwavable bowl, saucepan, 15-20cm tin (lined with parchment and buttered), wooden spoon, spatula, tablespoon (tbsp), teaspoon (tsp), cocktail stick and apron and washed hands. 

Method:

1. Line the tin with baking parchment and butter it.
2. In a saucepan, add the butter, sugar, honey, cocoa powder and melt on a low heat.
3. Once melted, add the biscuits and dried fruit. Mix well.
4. Spoon into the prepared tin and press down with the back of a spoon.
5. In separate bowls add the milk or dark chocolate and gently melt in the microwave on a low heat, check every 20 seconds.
6. Once melted, pour the chocolate over the biscuit mix add toppings.
7. Pop it in the fridge for a few hours and then carefully chop into small squares. Makes great gifts as well as a lovely treat for you.

Ingredients:

• 1 cloves of garlic, minced
• 1-2 thai red chillies – HOT!
• 1 tbsp sugar – brown sugar, palm sugar, granulated sugar – whatever you have
• 1.5 tbs rice vinegar or white wine vinegar
• 1.5 tbsp fish sauce – easy to find in supermarkets, smells a bit funny but great in this.
• Juice of a lime
• 1.5 tbs vegetable oil
• Small onion or 2-3 shallots sliced finely
• 200g Brussel sprouts sliced thinly
• 1 large carrot thinly sliced
• Pack of coriander – separate leaves and stems and chop the stems
• Pack of mint
• Pinch of salt & pepper
• 100g cashews or peanuts roughly chopped.
• Left over chicken or turkey

Equipment:

Sharp knife, chopping board, tablespoon, small bowl and large bowl for serving.

Method:

1. Finely chop garlic, red chillies and pop in a small bowl.
2. Add sugar, fish sauce, vinegar, oil and lime juice and mix.
3. Stir in sliced onion and leave to steep for 20-30 minutes.
4. Brussels – remove damaged leaves and then finely slice and add to large shallow bowl with a pinch of salt and pepper.
5. Cover with the garlic/chilli mix, top with the coriander leaves, mint leaves and roughly chopped nuts and mix. Serve with sliced chicken, turkey, steak and enjoy. 

Leave the chillies out of you don’t like heat.