The Pink Table, for Dogs

Set the dog’s portion aside before anything is seasoned.

Keep vegetables plain and skip herb oil containing chives.

Serve at room temperature.

Heat the oven to 180°C / 350°F and line a tray with baking paper.

Mix the chickpea flour, oatmeal and baking powder in a bowl. Add the egg, yoghurt, water and olive oil, then gently bring it together into a soft dough. Go easy here. The less you handle it, the better the scone.

Pat the dough out to about 2.5 to 3 cm thick. Don't roll it thin. Cut small rounds with a cutter, because we want that classic tall scone look.

Place the rounds on the tray and brush very lightly with the beaten egg. Bake for 15 to 18 minutes, until risen, lightly golden and cooked through. Let them cool completely.

While they cool, make the jam. Pop the raspberries and water into a small saucepan and cook gently for 5 to 8 minutes, crushing the berries as they soften. Take it off the heat, stir through the chia seeds and leave it to cool and thicken. No sugar, no sweetener, just berries.

To serve, split a cooled scone, add a small spoonful of jam and a dollop of Greek yoghurt. Then watch the tail wag.