Here’s how to cook each delicious mutt in the Crufts Dog Show 2015

Look at these scrummy pups

Crufts Dog Show 2015 is underway in Birmingham — pitting hounds against each other for the coveted prizes of agility, obedience and best in show. 

The 124-year-old contest is the highlight of the dog show calendar, uniting pooch lovers around the world for four days of international canine championship.

Each dog in the pre-match photo call looks loveable, playful and well-kempt. But how would you cook them? Here is our guide to delicious dog recipes.

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Pluck, baste with oil and rosemary and cook for 180C at 15 mins a pound. Serve with buttery mash.

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Dry-rub with chilli and cayenne paper then flash-fry in a hot pan, turning every ten seconds. Leave to stand at room temperature before eating with relish.

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Rub with five-spice, roast until the skin is crispy, then pull apart with forks. Serve on flour pancakes with cucumber, spring onion and a generous dollop of hoisin sauce.

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Chuck into a pot of boiling water and put the lid back on. Ignore the sounds of screaming, that’s just the sound of air escaping. Serve with marinière sauce and a crisp white wine.

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Drizzle with lemon, parsley and salt. Wrap in foil and grill on barbecue.

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Boil in salted water until soft, then glaze with mustard and spike with cloves. Roast until the meat falls off the joint.

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The secret to a great Sunday roast is stuffing and a good gravy made out of the juices. Try boiling down the bones after to make a great stock.

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Cut into little rings and deep fry in light batter for a delightful side dish. A pinch of salt and pepper and a squeeze of lime will really make the flavours dance.

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Dessert: whisk up with vanilla sugar, rose water and milk. Bake on a high heat on greaseproof paper. You know it’s done when you can plunge a knife in and out without any residue sticking. Cover with icing and serve with glacé cherries.

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