There are lots of variations on this recipe the main thing to remember is not to be too worried about exact measurements, I promise the dogs will love it anyway! About 1/2 lb or average size pack of chicken or lambs liver 4 eggs 1 teaspoon baking powder About 1/2 lb rice flour I use rice flour for all my recipes as Barney has IBS and wheat aggravates it. Dogs find rice much easier to digest but you can use normal /self raising flour if you wish. Top Tip - have a sink/bowl of warm water ready to clean your food processor - trust me you don't want to be washing up dried on liver from all those hard to reach bits of your machine! Put the liver and the eggs in a food processor and whizz until smooth. Transfer to a large mixing bowl and wash up the processor straight away. To the liver/egg mix stir in the rice flour - just keep adding until you have a thick cake like batter. The amount will vary a lot depending on how much blood in the liver /size of the eggs. Next tip in to a tin. I use a large roasting tray lined with one of those tefal non stick sheets which are really easy to clean afterwards and make getting the cake out a doddle. Cook in a moderate oven - about 180 degrees for about 40 minutes - longer if your tin is smaller and deeper - test by sticking a skewer in and see if it comes out clean. This is based on the batter being about 1/2 inch thick Remove from oven and allow to cool somewhere safe from eager noses. Cut into bite size chunks (will store in an airtight container for about a week.) If you have more than you need for a week pop into bags in the freezer. The dogs love it frozen or defrosted. Option - if you don't want to use so many eggs, use two the mix will be heavier more biscuity but just as tasty to a lab. Don't worry if it's a bit over or underdone I promise they won't care and are the best audience to cook for ever!