Place the oats and ground ginger in a bowl and stir with a spoon, add the butter and runny honey.

Microwave for 2 minutes or until the butter and honey has melted.

Stir until all the oats are covered, turn out onto a baking tray in a shallow layer.

Bake at 180 C for 10-15 minutes. Check after 5 minutes and stir to ensure the granola browns evenly.

Once the granola is a deep golden brown, remove from the oven and leave to cool.

Whip the double cream until your beaters just start to leave a trail in the cream. You don’t want it too thick as the oat granola will thicken it.

Chop the preserved ginger balls into small pieces.

Chop the honeycomb into small pieces.

Using a fork, remove the redcurrants from their stalks (keep four stalks for decoration)

Mix the ginger, honeycomb and redcurrants into the whipped cream. Add 1 tbsp Green Ginger drink and 1 tbsp Balblair 1990 Highland Single Malt Whisky and stir to combine.

Just before serving add 50g of the oat granola to the cream and stir gently.

Spoon the cream mixture into four glasses, top each glass with a little more granola and a stalk of redcurrants.