Darcey the Dachshund - Give the Dog a Bone: Over 40 healthy home-cooked treats, meals and snacks for your four-legged friend

Thank you to Lisa, Rachel, Louise, Sarah and the team at HQ, HarperCollins for seamlessly putting this book together. To Ellis, for a wonderful photoshoot and for suggesting Darcey have an agent what a FAB idea. And a big thank you to his fur-baby Frank for standing in for Darcey on the day. Thank you to Michael and Richard, as always. Thanks also to friends and family who have willingly given up their dogs for recipe testing. A firm favourite with Darcey and friends, but then again anything with peanut butter in it always is! You can store these in an airtight container for up to a week or pop any you dont need in the freezer for up to 3 months. A firm favourite with Darcey and friends, but then again anything with peanut butter in it always is! You can store these in an airtight container for up to a week or pop any you dont need in the freezer for up to 3 months.

YOU WILL NEED Bone-shaped cookie cutter (or a round one works just as well) 1 mug wholemeal flour, plus extra for dusting 1 mug rolled oats 2 tbsp homemade peanut butter (see ) mug warm chicken stock Makes 12+ Preheat the oven to 180C/160C Fan/Gas 4. Combine all of the ingredients in a bowl and knead well to form a dough (add a little water if it seems a bit dry). Turn out onto a floured surface, roll out to about 5mm thick. Cut out shapes with a cookie cutter, place on a non-stick baking sheet and bake for 1820 minutes until golden. A gluten-free biscuit for pups who suffer from a wheat allergy. If you cant access brown rice flour then white rice flour is just fine.

These will keep in an airtight container for a week, or can be frozen for up to 3 months. YOU WILL NEED Cookie cutter 1 mug brown rice flour mug grated apple mug grated Cheddar cheese mug warm water Makes 12+ Preheat the oven to 180C/160C Fan/Gas 4. Combine all of the ingredients in a bowl and mix well. Turn out onto a lightly floured surface and roll out to about 5mm thick. Cut out using any shaped cookie cutter and place on a non-stick baking sheet. Bake for 1520 minutes until golden.

A sweet and nutty treat that almost every dog will enjoy. If your pup has a wheat allergy simply substitute the wholemeal flour with brown rice flour. These will live quite happily in an airtight container for up to a week. Any that you dont need can go in the freezer for up to 3 months. YOU WILL NEED Cookie cutter 1 mug wholemeal flour banana, mashed 2 tbsp homemade peanut butter (see ) mug water, plus extra if needed Makes 12+ Preheat the oven to 180C/160C Fan/Gas 4. Combine all the ingredients in a bowl, adding a little more water if necessary to bind the mixture together.

Turn out onto a floured surface and knead well. Roll out the mixture to about 5mm thick. Cut out shapes using a cookie cutter and place on a non-stick baking sheet. Bake for 1820 minutes until golden. A fun alternative to the run-of-the-mill dog biscuits, these pizza treats are a tasty and gluten-free biscuit that look like mini pizzas. Stick to mozzarella or Cheddar for the topping and only add a small amount, its a treat after all! You can store these in an airtight container for up to a week or freeze them for up to 3 months.

YOU WILL NEED Round cookie cutter 1 mug brown rice flour 1 tbsp vegetable oil mug warm water, plus extra if needed 2 tbsp tomato pure, loosened with 1 tbsp water mug grated mozzarella Makes 12+ Preheat the oven to 180C/160C Fan/Gas 4. Combine the brown rice flour, vegetable oil and warm water in a bowl, adding a little more water if necessary to make a smooth dough. Turn out onto a floured surface and roll out to about 5mm thick. Using a round cookie cutter, cut the dough into discs and slightly pat them down so they look a little more rustic. Place on a non-stick baking sheet and bake in the oven for 10 minutes. Remove from the oven, spread a little of the tomato pure over each one and sprinkle with grated mozzarella.

Return to the oven for another 10 minutes until golden brown and crispy. Sweet potatoes are a great source of fibre for your pups and are good for their digestion. Cook up the crispy bacon yourselves (pre-cooked bacon in packets has lots of nasty preservatives in it) a good excuse for the human to have a bacon sandwich! You can store these in an airtight container for up to a week or pop any you dont need in the freezer for up to 3 months. YOU WILL NEED 1 mug mashed sweet potato 2 rashers of crispy bacon, chopped into small pieces 1 mug coconut flour mug warm water Makes 12+ Preheat the oven to 180C/160C Fan/Gas 4. Mix all of the ingredients in a large bowl until well combined. Take pieces of the dough and roll into walnut-sized balls, then flatten using the back of a fork.

Place on a non-stick baking sheet and bake for 1520 minutes until soft and lightly golden. A healthy but tasty treat! If your dog isnt wheat-sensitive then you can substitute the brown rice flour for wholemeal flour. Store these in an airtight container for up to a week or pop any you dont need in the freezer for up to 3 months. YOU WILL NEED 1 mug brown rice flour mug finely chopped broccoli florets mug crumbly goats cheese mug warm water Makes 12+ Preheat the oven to 180C/160C Fan/Gas 4. Mix all of the ingredients in a large bowl, kneading well to evenly distribute the broccoli and goats cheese. Once fully combined, roll the dough into 1cm balls and slightly squash them down.

Place on a non-stick baking sheet and bake for 1520 minutes until soft and lightly golden brown. These treats are quite dense and crunchy, so if your dog likes to really get stuck into something then this is the perfect treat for them. You can store these in an airtight container for up to a week or pop any you dont need in the freezer for up to 3 months. YOU WILL NEED 2 mugs brown rice flour 4 rashers of crispy bacon, chopped into small pieces mug fresh raspberries mug milk Makes 24 Preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients in a large bowl until well combined. Using your hands, split the dough in half and form each half into two logs, pushing them down slightly to create biscotti-shaped logs.

Bake for 1015 minutes and then remove from the oven to cool for a few minutes. Slice the logs into biscotti, about 1cm thick, place them back on the baking sheet and return to the oven for a further 1015 minutes until dried out. Allow to cool and fully harden.