it's me already but we had a very cold late spring this year and some places still look like early March nothing much grows in the garden yet and our vegetable stores in the freezer are nearly gone but no panic there's still fresh nutritious food to be found if one looks in the right places in one of our previous videos which showed you how we harvest seaweed today I use some of it and bread another fresh ingredient to be found in abundance at the moment are Nettles they are just about poking out of the ground the perfect time for using the tender tips for baking the bread recipe I will be using is from the book extreme greens by Sally McKenna I made 2 separate batches one with dried and ground seaweed it's easier to chop seaweed into small pieces when it's dry and one with chopped fresh Nettles for each batch I use 350 grams flour mixed with one sachet that seven grams of dried yeast and half a teaspoon of salt I mix all dry ingredients then I add hundred mil of milk and 50 mil of water and I knead the dough for about 10 minutes this type of white yeast rose made with milk is also known as blah here in Ireland a speciality from County Waterford the recipe is said to have been imported by the French many hundred years ago and the name BLA originates from the French blonde the dough then needs to rest for 2 hours then I need it again cut it into four pieces and make small rolls they go on a baking tray powdered with flour and get a brush of milk and a powdering of flour then they rest for another hour another bit of flour in each roll and off into the oven for 15 to 20 minutes at 200 degrees Celsius not sure where Tim is at the moment but he suddenly is missing out mmm delicious fresh from the oven with a bit of butter happy late spring everyone