Heat a medium frying pan (cast iron ideally) on the stove top. Add the oats and heat in the dry pan until fragrant and lightly toasted. Set aside to cool slightly, then add whisky. Refrigerate overnight.

Halve and pit greengages and add them to a saucepan with a splash of water (just enough to keep them from scorching). Heat on the stove-top over low, stirring occasionally until the fruit starts to break down. Add the 2 tbsps of honey to the pan and continue to simmer until the fruit is very soft. If you want to speed the process up a little, you can crush the fruit gently with a large spoon or potato masher.

Press the greengage puree through a small strainer in order to separate out the skins and tough fibers. Discard the skins and any leftover pulp that won't pass through the strainer. Cover the strained puree and refrigerate.

Gently crush 3/4s of the raspberries in a bowl along with 1 tbsp of honey and 1 tsp of whisky. Set aside. (Optional - if you don't like raspberry seeds, the fruit can be gently cooked and pressed through a strainer in much the same way as the greengages).

Whip the cream until it forms stiff peaks. Stir in 1 tbsp honey and 1 tsp whisky, then whip for another few seconds to combine.

Stir the whisky-soaked oats from step 1 into the whipped cream. Note that you may want to reserve a few oats to top the cranachan.

Fill glasses with alternating layers of raspberry puree, cream, and greengage puree. Top the cranachan with the remaining raspberries and a sprinkling of whisky-soaked oats. Serve immediately. (Note: you can also serve all of the components separately and allow diners to combine them as they wish at the table.)