Lockdown Recipes
WINNER £200
Rosy Adams lives in Aberystwyth with her husband and their four children and pets. She graduated as a mature student from the University of Wales Trinity Saint David in 2017 with a MArts in Creative Writing. She works part time as a sports massage therapist and practitioner of the Rolf Method of Structural Integration, and tries to fit in as much writing as possible in the gaps between work and family. After completing an online Arvon course during lockdown she decided to enter at least one writing competition. This is her third attempt so third time lucky.
The best hummus is home-made. Soak the chickpeas overnight. Boil for an hour, or thereabouts. Drain and leave to cool. Leave aside some of the chickpeas for the topping. Blend the rest with silky-sticky tahini, crushed garlic (enough to leave a sting on the tongue), fresh squeezed lemon juice, and that pink Himalayan salt that’s so popular for making lamps and night light holders (a waste of an excellent seasoning if you ask me). Don’t forget a generous splash of
