Special Christmas Dinner recipes for your pet
By Marie Rayner
Marie Rayner, a top UK food blogger and author of 'The Big Blue Binder Book' has exclusively commissioned some pet-friendly recipes for Petplan.
As a pet-loving nation, we all consider our furry friends to be an integral part of our family, so much so that they'll be joining many of us for Christmas Dinner. However, even if you're guilty of over-indulging during the Christmas period, your pets don't have to be. With Petplan's special recipes, your pampered pooch or fussy feline can enjoy a festive meal with the family, without the fear of food-related mishaps or illnesses.
This combination has all the elements of a tasty festive dinner, which is low in both fat and salt, and contains none of the foods that might harm your pooch.
1 tsp olive oil
1 rasher of turkey bacon, finely chopped
1.5oz (42g) of good quality sausage meat, casings discarded (about ½ of a large sausage)
2oz (56g) lean ground turkey
1.5oz (42g) of cooked rice
1oz (28g) of raw, grated carrot
1 medium sized brussel sprout, finely shredded
1. Heat the olive oil in a skillet.
2. Add the meats.
3. Cook and stir until all are thoroughly cooked and no pink remains.
4. Stir in the rice, carrot and Brussels sprout.
5. Cover with a lid and steam over low heat for several minutes, until the rice is heated through and the carrot and sprout are soft and cooked.
6. Remove from the heat and allow to cool to room temperature before serving.
A delicious combination of goodies that your feline friend would love; low in salt and fat, containing only the best things for your cat.
2oz (56g) cooked turkey giblets, ground or finely minced (liver, heart, neck meat, gizzard) See note*
1oz (28g) cooked rice
0.5oz (14g) of raw, grated carrot
0.5oz (14g) chopped spinach (or one cube of frozen spinach thawed)
1 tsp fish oil
1. Heat the fish oil in a skillet.
2. Add the ground giblets, rice, carrot and spinach.
3. Cook and stir over medium / low heat until heated through and the vegetables are soft.
4. Remove from the heat and allow to cool to room temperature before serving.
Note* - I always cover the giblets with some cold water, bring to the boil and then simmer for several hours the day before Christmas so that I have a nicely flavoured broth to make my gravy with.