Opening Hours (as from April 2008)

Monday

       Open for drinks & snacks

Tuesday

9.30

to

2.00

meals available

Wednesday

9.30

to

2.00

meals available

Thursday

9.30

to

1.00

Friday

       Open for drinks & snacks

Latest recipes below, previous recipes in the Windhill Recipe Book ...

Pumpkin, Chickpea and Spinach Soup (serves 4-5) 

INGREDIENTS

15g olive spread

1tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

225g pumpkin, peeled and cut into small pieces

410g can chick peas, drained

750ml vegetable stock

1 bay leaf

125g baby spinach

Pepper, to season

Chunky bread, to serve

METHOD

Melt the olive spread with the olive oil in a large heavy-based saucepan and add the onion and garlic and cook on a low heat until soften for about 10 minutes.

Add the pumpkin and cook, stirring occasionally, for a further 5 minutes, and then add the chickpeas, stock and bay leaf. Cook, covered, for 20 minutes. 

Remove the bay leaf and roughly mash up the pumpkin and chickpeas using a potato masher to get a textures soup, or whizz it up in a blender in batches if you want it smooth.

Return to pan and add the spinach, give it a stir and cook for 10minutes on a low heat.

Check the seasoning, adding pepper if you like.

Serve it up with a chunk of bread.

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More recipes below...

Lamb, Pepper and Pineapple Kebabs (makes 10-12 kebabs)

INGREDIENTS

175ml (6floz) pineapple juice

4tbsp malt vinegar

115g (4oz) molasses sugar

Pepper (to season)

750g lamb neck fillet, trimmed to bite size chunks

2 large red peppers, deseeded

2 large green peppers, deseeded

2 red onions

1 fresh pineapple

3 large bananas (not too ripe)

Sunflower for bushing

METHOD

Wash meat and pat dry with kitchen paper.

Mix the pineapple juice, vinegar, sugar and seasoning together. 

Put the lamb into a bowl and pour half the marinate over it. Cover and put in to the fridge to marinate for an hour or up to four hours.

Soak the wooden skewers in cold water for at least 30 minutes before cooking the kebabs to help prevent them from burning.

Cut the peppers and onions into bite size cubes.

Remove the skin of the pineapple and banana and cut it also into bite size cubes.

Thread the peppers, onions, pineapple, banana and meat evenly on to the soaked skewers to make 10-12 generously laden kebabs

Heat a griddle pan until very hot  and brush the kebabs with oil.

Put the kebabs on to the pan , turning frequently and using the remaining marinade for basting.

They should be done in about 10 minutes.  Alternatively, cook over a hot barbeque or under a preheated medium-hot grill, turning frequently. 

For all previous recipes, please see the

Windhill Recipe Book