Dark chocolate and rapeseed ganache with shortbread and blackcurrants
by Josh Eggleton

Ingredients

Dairy

  • 60g of butter, at room temperature
  • 150g of cream

Store Cupboard

  • 25g of caster sugar
  • 1 dash of vanilla extract
  • 1 pinch of sea salt
  • 80g of plain flour
  • 50g of honey
  • 1/2 vanilla pod, split and seeds scraped
  • 150g of dark chocolate
  • 1 tbsp of honey

Spices & Dried Herbs

  • 1 tsp rapeseed seeds, crushed

Fruit & Vegetables

  • 150g of blackcurrants
  • 1/4 lemon, juiced

Oils & Vinegars

  • 3 tbsp of rapeseed oil
  • 1 tbsp of extra virgin rapeseed oil