A recipe for you inspired by your dog's dinner

What if you could eat like your dog? We’re not suggesting you tuck into their delicious raw food, but rather take inspiration from the real ingredients used in our recipes to create a dish you can serve up at dinner.  

We asked Michelin Star chef, Will Holland, to recreate his dog, Ally’s, favourite Nutriment recipe into a dish which we could cook at home. Like us Will believes in using real, locally sourced ingredients on the menu and prioritises a low carbohydrate, high quality protein diet for his family, himself and, of course, Ally. 

Chef Will Holland

About Will

Willhas been working in Michelin-starred kitchens since he was 18 years old and was awarded his own Michelin star before the age of 30. He has appeared on various television programmes including Saturday Kitchen, the Hairy Bikers Food Tour of Britain and the BBC’s Great British Menu. Since 2017 he has been working as the Executive chef at the Atlantic in Jersey. 

Will Holland's Malinois - Ally

About his dog, Ally

Ally is an 11-month-old Malinois who loves our core chicken recipe. Her favourite things to do are play with her bite toys, go on long beach walks and learn new training commands. She is occasionally treated to fish and meat trimmings that her dad is able to bring home from the restaurant to complement her Nutriment dishes. 

As Ally’s favourite Nutriment recipe is core chicken, Will has used our ingredients as inspiration for this custom and unique dish that you can recreate at home.

The recipe

Black Pudding Stuffed Chicken Leg with Fondant Carrot, Seed Praline, Butternut Squash Puree, Charred Sprouting Broccoli and Crispy Kale. (Serves 4)

Prep time: Approximately 15 minutes | Cooking time: Approximately 60 minutes 

Ingredients

  • 4 whole chicken legs 
  • 65g chicken breast 
  • 15g egg white 
  • 150ml double cream 
  • 1tsp salt 
  • 100g black pudding – finely diced 
  • 4 large carrots 
  • 1 small butternut squash – peeled, seeded and roughly chopped 
  • 12 stems of sprouting broccoli 
  • 12 sprigs of curly kale 
  • 2 large knobs of unsalted butter 
  • 50g sugar 
  • 20g sesame seeds 
  • 20 sunflower seeds 
  • 10g chia seeds 

Method

Cookie dough with chocolate chunks in a metal mixing bowl.

Blend the chicken breast and egg white in a food processor until very smooth. Gradually add the cream followed by the salt. Transfer to a mixing bowl and add the black pudding.

Raw lamb shoulder bone on a wooden cutting board.

Remove the bone from the chicken legs and open until leg is almost flat, skin side facing down.

A sausage wrapped in plastic lies on a wooden cutting board.

Place the stuffing down the middle of each chicken leg. 

Roll the legs to encase the stuffing. Wrap each leg tightly in clingfilm, tying at each end to form sausage shapes. Steam for 30 minutes before chilling in the refrigerator. (This can be done in advance/the day before.) 

Preheat oven to 180°c. 

A cluster of caramelized sesame and sunflower seed brittle on a textured surface.

Add 50g of sugar to a small saucepan over a medium heat until melted and turned to caramel. Add the chia seeds, sesame seeds and sunflower seeds, stir and quickly remove from pan onto greaseproof paper. Allow to cool before smashing into a coarse powder.

Chopped orange squash in a stainless steel pot on a wooden surface.

Add the butternut squash and 1 knob of butter to a sauce pan on medium heat and cook for 20 minutes or until soft. Once cooked, transfer to a food processor with a splash of water and blend until smooth.

Four glazed carrots in a saucepan with a yellow sauce on a wooden surface.

Place the carrots, 1 knob of butter and 1tbsp of sugar in a saucepan and fill with enough water to cover carrots. Place over a high heat and boil for 20 minutes or until carrots are tender, liquid is reduced, and carrots are glazed.

Blanch the broccoli in boiling salted water for 2 minutes. The place under a preheated grill until charred. 

Deep-fry the kale at 175°c for 10 seconds until crispy. 

A cooked sausage roll on a wooden cutting board.

Once chilled, remove the chicken legs from the clingflim and tie each leg with 3 pieces of string. Add legs to a preheated, non-stick frying pan with a little oil and brown legs on all sides. 

Transfer legs to oven and cook for 10 minutes or until piping hot in the middle. Remove and carve into slices. 

Sliced stuffed chicken, broccolini, carrot, and yellow sauce dots on a white plate.

Arrange all of the elements on the plate, and enjoy!