Dark chocolate and rapeseed ganache with shortbread and blackcurrants

Begin by making the shortbread at least 2 hours before you need to bake it. Add the butter to a food processor and blend until creamy (or use a wooden spoon and mixing bowl). Add the sugar, salt, vanilla extract and mix until fully incorporated. Fold in the flour and crushed rapeseeds until a smooth dough forms

Roll the dough into a 6cm-wide cylinder and wrap in parchment paper – twist the ends to keep it sealed (like a sweet wrapper). Place in the fridge for at least 2 hours

Make the vanilla oil by combining the vanilla seeds and rapeseed oil in a small bowl (save the pod to make vanilla sugar or flavour other dishes). Set aside

Make the compote by placing all the ingredients in a small pan and place over a medium heat. Once the currants start to release their juices, taste and balance the flavour with more honey or salt (if needed). Set aside to cool

For the ganache, melt the chocolate in a heatproof bowl set over a pan of simmering water. Fold in the cream, then stir in the oil and honey. Place in the fridge to set

Preheat an oven to 180°C/gas mark 4. Remove the ganache from the fridge to come up to room temperature, and unwrap the dough and slice into 1cm-thick circles. Place on a tray lined with greaseproof paper. Bake for 10 minutes until golden, then set aside to cool

To serve, place a shortbread on the base of each plate. Use a hot dessertspoon to quenelle the ganache and place on top of the biscuit. Finish with a dollop of blackcurrant compote, then drizzle the vanilla oil around the base