3 tbsp organic oatmeal
250g fresh raspberries
250g freshly wild blackberries
2 tsp brown sugar
350ml double cream
2 tbsp Scotch whisky, plus 1⁄2 tsp extra
3 tbsp heather or Manuka honey
Spread oatmeal on a baking tray and grill until it smells rich and nutty. It won’t darken quickly, so use your sense of smell to guide you. Cool the oatmeal.
To make raspberry and blackberry puree, crush half the berries and push through sieve. Sweeten to taste with brown sugar.
Whisk double cream until just set. Stir in whisky and set aside. Add honey to oatmeal along with 1⁄2 teaspoon whisky.
Alternate layers of puree, berries, oatmeal mix and cream in 4 serving glasses. Put final layer of berries, oatmeal and puree on top.
Chill slightly before serving.
If berries aren’t your thing, why not make porridge with apple and cinnamon?