How often in life have we been faced with a challenge where we have to strike out on our own? How often have we actually taken that chance?

The moments arrive more frequently than we realise. A job that no longer fits. A relationship that has run its course. A creative project that calls to us but feels impossibly risky. A move to a new city where we know no one. Each presents the same fundamental choice: stay safe or step into the unknown.

Most of us hesitate. We calculate the risks, weigh the pros and cons, seek advice from others. We tell ourselves we’re being practical, responsible, smart. But deep down, we know we’re often just scared.

Yet every meaningful change in our lives has required that leap of faith. The decision to trust our instincts over others’ opinions. To believe that what we’re moving towards matters more than what we’re leaving behind. To have faith in our ability to figure it out as we go.

The most successful people aren’t necessarily the most talented or the luckiest. They’re the ones who recognised those moments of choice and said yes when everything in them wanted to say no. They understood that striking out on your own isn’t reckless – it’s necessary for growth.

Sometimes the simplest acts of freedom start in your own kitchen. Creating something with your hands, taking time for yourself, choosing to make rather than buy. So let’s bake some bread from scratch and trust that basic ingredients like flour and cheese can create something wonderful.

Ingredients

• 225g self-raising flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 150g mature cheddar cheese, grated
• 3 large eggs
• 200ml whole milk
• 75g butter, melted and cooled slightly
• 3 tbsp fresh chives, finely chopped
• 1 tbsp chive flowers, petals separated
• Extra chive flowers for decoration

Method

1. Preheat your oven to 180°C (160°C fan). Grease and line a 900g loaf tin with baking parchment.
2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
3. Stir in 125g of the grated cheese, saving the rest for topping.
4. In a separate bowl, whisk eggs, then add milk and melted butter.
5. Pour the wet ingredients into the dry ingredients and fold gently until just combined – don’t overmix.
6. Fold in the chopped chives and chive flower petals.
7. Pour mixture into prepared tin and level the top.
8. Sprinkle with remaining cheese and a few whole chive flowers.
9. Bake for 45-50 minutes until golden and a skewer inserted in centre comes out clean.
10. Cool in tin for 10 minutes before turning out onto a wire rack.

Cooking Tips

I use a good mature cheddar from our local farmers’ market. The sharper the better – it needs to hold its own against the oniony chives. Avoid pre-grated cheese if possible; freshly grated melts more evenly.

This keeps beautifully for 3 days wrapped in a clean tea towel, or you can slice and freeze portions for up to 3 months.

Gorgeous warm with butter and a sprinkle of sea salt. Or toast it and spread with cream cheese. Perfect alongside a bowl of homemade soup.