Sandra Jamieson’s Cranachan Sundae

Grate and juice the orange. Put the juice and rind into a small saucepan, along with the frozen berries, sprig of rosemary and honey, and slowly bring to the boil.

Remove the rosemary and, with a slotted spoon, remove the berries and put into a heatproof bowl. Keep cooking the juices until they’re reduced to a syrup. Remove from the heat and pour over the berries.

Melt the butter in a pan and fry the oats, along with the remaining honey until browned and gooey.

Next, whip the cream until holding, then add the whisky and fold in the yogurt. Crumble the shortbread fingers.

Finally, layer the sundaes in 4 tall glasses, starting with some fruit and glaze, cream, oats and crumbs.

Repeat until you’ve used all the ingredients.