BURNS Night is annually celebrated in Scotland on or around January 25.

It commemorates the life and work of the poet Robert Burns, who was born on January 25, 1759.

The day also celebrates Burns’ contribution to Scottish culture. Burns’ best known work is Auld Lang Syne.

This recipe is a good way of using any left over whiskey from Christmas!

The Hideaway in Urmston is making it for our food and wine evening tomorrow. It goes very well with the dessert wine. We are also making Cranachan cake for the 25th January with is Victoria Sponge filled with Cranachan.

Ingredients (serves 4)

75g pinhead oatmeal

1 tbsp soft brown sugar

250g raspberries

500ml double cream

4 tbsp honey, plus a little extra to drizzle

4 tbsp whisky

Method

1 Heat a large frying pan over a medium heat. Add the oatmeal and sugar and toast, stirring until the sugar has melted and the oatmeal smells toasty. Tip on to a baking sheet lined with greaseproof paper and leave to cool.

2 Meanwhile, puree 175g of the raspberries until smooth, then pass through a sieve.

3 Whip the cream to stiffish peaks, then fold in the honey and whisky. Crumble the oatmeal and add three quarters of it to the cream with the puree to give a ripple effect.

4 Spoon into four dishes and top with the remaining raspberries, oatmeal and a drizzle of honey.

5 Enjoy!