Method

1. Line a baking tray with baking paper, then heat a large frying pan over a medium heat and add the oats and sugar 2. Stir until the sugar has melted and the oats are toasted (about 3 mins), tip onto the tray, then spread out and leave to cool 3. Meanwhile, blitz 200g of the raspberries with a stick blender and sieve to make a purée 4. Whisk the cream until soft peaks form, then fold in the whisky and honey 5. Crumble in three-quarters of the cooled oat mix, pour over the raspberry purée, then stir briefly to give a ripple effect 6. Transfer to a round serving dish 20cm across, 5cm deep, drizzle with a little extra honey 7. Scatter over the reserved raspberries and oats, then serve immediately