1 lb of ox liver (lamb liver is milder so maybe better for pups or sensitive stomachs)

3 to 4 heaped tablespoons of self-raising flour (then add more if necessary to give mixture a stiff mousse-like texture)

1 tbsp of olive oil

May need a little water

• Put liver, garlic, eggs and olive oil into blender and mix.

• Add flour gradually and blend to a stiff mousse-like consistency.  If blender struggles, use a little water (but remember, if mixture is too wet, it will not rise or hold firmly together)

• Place mixture into a baking tray/shallow dish and cook at gas mark 5 or 190°c  for 30 to 40 minutes or so

• Leave to cool (away from prying noses!)

• Cut into small cubes and bag in training session size amounts

• Freeze whatever you don’t immediately require for next time!