Femail tests cookbook with recipes for dogs and humans

Would YOU eat a dog‘s dinner? Chef claims owners and pets will BOTH enjoy these canine cookbook recipes, so Femail puts them to the test (with the help of a furry friend)

Dogs have long survived on tinned food and bags of dried mixture – but this cookbook promises to put an end to boring meals for your precious pooch.  

The Happy Dog Cookbook gives owners recipes they can whip up for their furry friends – and enjoy themselves. 

Dishes include the ‘good boy beetroot cheese and bone biscuits‘ and ‘orchard berry flapjacks‘.

Authors Sean McCormack, the head vet at Tails, and chef Annabel Kermel, an expert on child nutrition, hope to encourage owners to learn more about animal nutrition and the best ways to keep their dogs happy and healthy. 

Annabel said: ‘Having raised dogs all my life, I understand the importance of giving them the very best diets to help them thrive.

‘My days spent in the kitchen recipe testing and batch cooking wouldn‘t be complete without my doggie trio tracing my every move, and I‘m no stranger to adapting my family favourites for my four-legged kitchen helpers.‘

But can a dog‘s dinner really be good enough for you to eat, too? FEMAIL reporter Bridie Pearson-Jones put the recipes to the test (with the help of Bear the dog). 



This is a great recipe to get even the smallest of hands involved. Making cookie dough is super fun, and the kids will love using bone- shaped cutters.

I tend to batch-cook these biscuits and take a few with me when we go on long walks. Our dogs ‘fetch’ at lightning speed when they know these are being dangled as a reward.

Beetroot is a great ingredient as it’s packed with vitamins and minerals, which are good for your dog’s digestion and immune system as well as healthy skin and coat. While it’s rare, some dogs can be allergic, so monitor your dog if you decide to feed them beetroot. – Annabel Karmel


Makes: Approx. 30 

Prep: 20 minutes

Cook: 1 hour


+ a bone-shaped cookie cutter




‘These taste exactly like Mini Cheddars and brought me back to childhood. They were a little bit dry – and I would definitely add a bit of spice if I made them as a human snack, but nonetheless my favourite of the three dishes.

‘I actually ended up dipping them in hummus. The bright pink colour made them really Instagram-friendly too. Honestly, I would serve them on a cheeseboard (although, maybe use a different shaped cookie cutter).

‘They were really easy to make (although I think dogs could get a bit scared of the blender). While we were cooking, Bear got a little bit shocked, but he was delighted once they were cooked.‘



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These are a total favourite of mine; I find them absolutely delicious – as do dogs, more importantly. They are great when out for a hike or a long walk as they are packed with delicious autumn fruit and oats for a slow- release energy hit. They also contain ginger – which can be beneficial for dogs with sensitive digestion – and cinnamon to boost memory and brain function. 



Prep: 15 minutes

Cook: 20 minutes


+ a 20-cm square baking tin


Preheat the oven to 180°C (fan)/gas 6 and line the baking tin with non-stick baking paper.


‘These tasted a lot like normal flapjacks just not as sweet (which makes sense because they are basically a flapjack recipe without sugar and butter). 

Essentially, they were alike to something you might get in a health food shop as an alternative sugar-free version of the cake.

They were a lot like a trail mix – I could see myself taking them on a hike with dogs and stopping for a bite (for both myself and the dog).


Bridie‘s verdict: ‘These were very chewy, and really tasty, I could easily see myself making these and sitting in front on the TV and eating too many while watching a movie. 

‘I love sweet potato and this is definitely a healthier option than crisps or popcorn. My family‘s two Labradors get terrified during fireworks night – so I‘d love to give them something to work as an anti-anxiety treat (and it keeps them occupied). 

‘While we were cooking, Sean explained to me that a fifty per cent of dogs are obese – which shocked me (and I thought I knew a lot about dogs).‘


MAKES: 20-30 CHEWS  

Makes: 20-30 chews

Prep: 20 minutes

Cook: 3-4 hours


+ Halloween-themed cookie cutters (optional)


Preheat the oven to 100c (fan)/gas ½ and line 2 baking trays with non-stick baking paper. 

Scrub your sweet potatoes but leave the skin on. Slice the sweet potatoes into 8mm thick discs. 

Cut scary Halloween faces into them using Halloween cookie cutters if you have them, or get arty and (carefully) cut your own face designs. 

Place them onto the prepared baking trays, making sure they aren’t touching each other.

Using a food processor or mortar and pestle, grind the pumpkin seeds into a fine powder. 

In a small bowl mix the pumpkin seed powder with the turmeric, chamomile tea and coconut oil. 

Brush this oil over the top of each sweet potato slice.

Bake in the preheated oven for 3-4 hours until nice and chewy; cook them slightly longer for a crispier treat. 

For best results, allow them to cool in the oven for a few hours after turning it off. Store the chews in an airtight container for up to a week.


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