After a beautiful week in Bali, I’ve returned home with a heart full of gratitude. As wonderful as it is to get away, nothing compares to coming back to my little sanctuary - my animals, my garden, and the quiet rhythm of home. Stepping back has given me something I often deny myself: time to reflect, breathe, and gain clarity.
Anyone who knows me knows I have a tendency to go in head first, guns blazing, with too many ideas all at once. I am my own worst enemy at times, pushing myself to overwork and overcomplicate. But this trip reminded me of something important - growth doesn’t always mean “more.” Sometimes, it means scaling back, returning to the basics, and pouring love into the things that truly light me up.
That’s the path I’m choosing now. I want to focus on what I love most: my craft, my flowers, my candles, and the joy of creating. To support this, I’ve taken two big steps this week. The first is working with a wonderful business coach who I know will guide me through the parts of business I often shy away from. The second is beginning a floristry course that will sharpen my skills and give me the ability to take on larger-scale events, including weddings - something I’ve always dreamed of.
Meanwhile, spring has well and truly sprung here at Rose Cottage. The garden is alive with colour, the hens are gifting me an abundance of eggs, and the asparagus is growing wild and free. It feels like the perfect time to share one of my favourite springtime recipes - one I return to every year.
Prosciutto, Asparagus & Goat’s Cheese Tart with Fig & Honey
Ingredients:
1 sheet puff pastry (or shortcrust if you prefer)
4–5 fresh free range eggs
150ml thick cream
6–8 asparagus spears, trimmed
4 slices prosciutto
80g soft goat’s cheese
1 tbsp fig paste
1 tsp honey
Salt & pepper, to taste
Method:
Preheat oven to 180°C (fan forced).
Line a tart tin with the pastry, prick lightly with a fork, and blind bake for 10 minutes until just golden.
In a jug, whisk together eggs, cream, salt, and pepper. Spread the fig paste evenly over the pastry base.
Arrange the asparagus spears and prosciutto across the tart base. Crumble over the goat’s cheese.
Pour the egg and cream mixture evenly over the filling.
Drizzle lightly with honey.
Bake for 25–30 minutes, until golden and just set. Serve warm with a simple garden salad.
This recipe captures everything I love about spring - fresh produce, simple flavours, and a touch of indulgence. As I move into this new season of clarity and focus, I’m excited to keep creating, but in a way that feels more sustainable and true to myself.
Here’s to slowing down, blooming where we’re planted, and savouring the abundance around us.
With love and wildflowers,
Kels x