Heat a large pan over a medium heat. Add your choice of oats and toast gently until the oats taste nutty. Pour the oats onto a cold tray or plate and allow them to cool.

Combine the whisky and honey and set aside.

In a medium bowl, whisk the double cream until it forms a soft peak, then fold in the honey and whisky mixture.

In a food processor or blend, blitz half the raspberries until pureed. Strain the raspberries through a sieve to remove hard seeds for a better texture. This step is optional.

Layer each dish with fresh raspberries, oats, cream, and raspberry puree. Finish with toasted oats and a light drizzle of honey.