Hello! I’m Newton the SureFlap cat. I’ve opened my very own cat food bistro and every Thursday I will be sharing a different cat food recipe with you!

This week, have a go at making my Bolognese Bonanza!

Bolognese Bonanza

Makes 2 to 3 purrtions

• 10 g (¼ oz) peeled carrot
• 5 g (1/8 oz) celery
• 1 tsp olive oil
• 100 g (3 ½ oz) fresh beef mince
• 2 tsp tomato puree
• 4 tbsp water
• 10 g (¼ oz) chopped cooked spaghetti

Grate the carrot and finely chop the celery, nice and small so that you won’t detect the veggies in amongst all that lovely meat!

Heat the oil in a frying pan and add the mince. Stir until brown. Add the carrot, celery and tomato puree and cook for a few minutes. Stir in the water and cook for a further 10 minutes.

Stir the beautiful Bolognese sauce into the spaghetti and allow to cool. At this point, make sure your humans doesn’t find it and think it’s their dinner!

Once cool, serve up the Bolognese Bonanza and quietly snigger while the humans simmer with jealousy!

Hi I’m Newton the SureFlap cat and welcome to my Bistro! Every Thursday I’ll be sharing a different cat food recipe for you to test at home.

This week, try my Fantastic Fried Fish recipe!

Fantastic Fried Fish

Makes 2 to 3 purrtions

• 100 g (3 ½ oz) glistening mackerel fillet, skinned and boned
• 10 g (¾ oz) courgette
• 1 tsp olive oil
• 2 tsp tomato puree
• 2 tbsp water
• 10 g (¼ oz) cooked rice
• 2 tsp cream
• ½ tsp freshly chopped basil

Cut the mackerel into bite sized pieces. Then, finely grate the courgette (make sure it’s fine so that you don’t notice it amongst all that delicious fish).

Heat the oil in a frying pan and stir-fry the fish and courgette. Add the weird human additive they call tomato puree, then add the water and rice and simmer for 10 minutes.

Remove from the heat and cool. (I know, I know, as with all my recipes there’s an excruciatingly long cool down time! They think half an hour is no time… little do they know!)

Once the food is cool, stir in the cream and basil and serve the Fantastic Fried Fish in your favourite dish!

Hi I’m Newton the SureFlap cat and welcome to my Bistro! Every Thursday I’ll be unveiling a different cat food recipe for you to try at home.

This week, check out my Lovely Lush Liver recipe!

Lovely Lush Liver

Makes 2 to 3 purrtions

• 100 g (3 ½ oz) beautiful beef liver
• 1 tsp sunflower oil
• 3 tbsp water
• 15 g (½ oz) peeled, cooked potato
• 1 tbsp crème fraiche

Wash and dry the liver and cut into small bite-sized cubes. They may look ready to eat now, but trust me, continue with the recipe and you won’t regret it!

Heat the oil in a saucepan and add the liver. Keep your paw to your nose otherwise the wonderful smells will drive you crazy! Add the water once the liver has browned and then cook for 10 minutes.

Mash the potato with a fork and add to the rich liver. Stir in the crème fraiche and parsley and allow to cool in an out of reach place and try to forget about it. It needs time to cool. Once cool, serve, and enjoy!

I’m Newton the SureFlap cat. Welcome to my bistro! Every Thursday I’ll be sharing a purrfect cat food recipe with you to try at home.

This week, why not cook up my Sumptuous Salmon recipe!

Sumptuous Salmon

Makes 2 to 3 purrtions

• 100 g (3 ½ oz) silky salmon fillet skinned & boned
• 1 tsp olive oil
• 2 tbsp water
• 15 g (½ oz) spinach, finely chopped
• 10 g (¼ oz) chopped cooked noodles
• 1 tbsp crème fraiche

Cut the salmon into small cubes – hold your nose otherwise the smell might make you gobble them all up before they’ve even hit the pan!

Heat the olive oil in a pan and throw in the salmon. Add the water to make it extra juicy and combine with the spinach and noodles. Cook for 10 minutes.

Remove the Sumptuous Salmon concoction from the heat and allow to cool. Once cool, stir in the crème fraiche for added richness and serve the delicious delight in your favourite bowl!

Hi I’m Newton the cat and welcome back to my Bistro! Every Thursday, I’ll be sharing a paw-licking good cat food recipe with you!

This week, have a go at making my Beautiful Beef.

Beautiful Beef

Makes 2 to 3 purrtions

• 100 g (3 ½ oz) beautiful beef
• 1 tsp sunflower oil
• 125 ml (4 fl oz) water
• 10 g (¼ oz) potato
• 10 g (¼ oz) French beans
• ¼ tsp additive-free vegetable stock powder
• ½ tsp freshly chopped flat leaf parsley

Cut the beef into very small pieces. Don’t be tempted to get those paws in just yet – it’ll be worth the wait, I promise!

Heat the sunflower oil in a saucepan and brown the meat until a really great smell fills the kitchen. If they aren’t already, your taste buds will definitely be tingling now.

Add the water carefully (so that it doesn’t spill on your lovely coat). Then, put a lid on the pan and cook gently for 20 minutes.

Meanwhile, peel and finely grate the potato. Wash and cut the beans finely. ‘Green stuff’ I hear you meow? Don’t worry; it’ll all work out in the end…

Add the potato, beans and stock powder to the delicious, mouth-watering meat. Simmer everything for a further 15 minutes.

Remove from the heat and allow to cool. Get your human to store it out of paw reach so that you won’t be tempted to tuck in early. Once cool, throw in some chopped parsley and serve!

I’m Newton the SureFlap mascot and I’ve just opened my very own cat food bistro! Every Thursday, I’ll be sharing a lip-smacking cat food recipe with you that will make your humans suffer from food envy!

The humans have got food on the brain (and I thought only us cats always thought about food). They’re talking about all the delicious things they’re going to cook to celebrate one particular human they call the Queen. Not sure what all the fuss is about there but I thought I’d share a gourmet recipe with you this week so that us cats don’t feel left out!

This week, try my Radiant Regal Rabbit recipe.

Radiant Regal Rabbit

Makes 2 to 3 purrtions

• 100 g (3 ½ oz) rabbit
• 1 tsp olive oil
• 10 g (¼ oz) potato
• 10 g (¼ oz) chicory
• 3 tbsp home-made chicken stock OR ¼ tsp additive-free vegetable stock powder dissolved in 3 tbsp water
• ¼ tsp chopped hazelnuts
• ½ tsp chopped flat leaf parsley

Cut the rabbit into bite-sized chunks (but don’t bite any of them just yet). Heat the oil in a saucepan and brown the rabbit pieces.

Peel and grate the potato and cut the chicory into thin strips. Add the vegetables to the pan. Try not to pay too much attention to this part – you want to keep the illusion that this is a hearty meat dish! Add the stock to the mix, cover and cook for 10 minutes.

Allow the stew to cool in a hidden place; the last thing you want is to be tormented by the awesome smells. Once cool, mix in the hazelnuts and parsley and serve in your finest porcelain cat bowl!