Nobody in this house gets away without doing their fair share to help with the current courgette mountain and the dogs are no exception. Alongside having grated courgette in their dinner raw which they absolutely love, here is the recipe for courgette, cheddar and parsley dog biscuits. They love them!

Ingredients:

350g of plain flour

One egg

Handful of fresh parsley from the garden

Half a large courgette coarsely grated

100g of cheddar cheese, grated

Method:

Put all of the above ingredients into a food mixer, blend and add around half cup of water, until you achieve a not too wet dough consistency. It is hard to say exactly how much water you will need because it does depend on the moisture within the courgette.

Once you have the correct consistency, turn out onto a flowered worksurface and roll out with a rolling pin until around half a centimetre thick. Use any shaped down cutters to create your biscuit shapes and place the individual biscuits onto a baking sheet lined with reusable silicon sheets and bake at 200 degrees fan for approximately twenty minutes until they are crisp to touch.

Remove from the oven and allow to cool before placing into an airtight container.

They will keep easily for around 10 days.