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1
To make the shortbread, mix together the butter and sugar in a large bowl.
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2
Add the flour, ground almonds, salt and baking powder.
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3
Split the vanilla pod down the middle lengthways and scrape out the seeds.
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4
Add a quarter of the seeds to the mixture.
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5
Mix until it starts to combine.
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6
Then slowly add the egg yolks and olive oil.
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7
Wrap the dough in cling film and place in the fridge for 12 hours.
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8
When ready to cook the shortbread, preheat the oven to 180C (350F/Gas 4).
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9
Roll out the dough onto greaseproof paper until 1cm ( 1/2 in) thick.
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10
Carefully place onto a baking tray and cook in the oven for 10 minutes.
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11
Remove from the oven and cut into fingers.
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12
Return to the oven and cook for a further 510 minutes.
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13
Dust lightly with caster sugar, then allow to cool for 5 minutes before gently transferring them to a wire rack to cool completely.
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14
To make the panna cotta, soak the gelatine in 90ml (3fl oz) of water.
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15
Put the cream, caster sugar and lavender into a heavy saucepan and gently bring to the boil over a medium heat.
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16
Add the gelatine water.
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17
Stir and then pass through a fine sieve into a jug.
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18
Blend 250g (9oz) of strawberries in a liquidizer and add to the mix, blend well.
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19
Cut the remaining strawberries in half, mix with some black pepper, a squeeze of lemon juice and a dusting of icing sugar.
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20
Place a spoonful of strawberries in the bottom of each glass.
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21
Pour over the panna cotta mix dividing evenly between the glasses.
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22
Place in the fridge for 1 hour until set.
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23
Serve with a couple of fingers of shortbread.
