FORGET fancy terrines and delicate jus, if you want to impress chef Tony Singh, just heat up some baked beans and offer him some sparkling company. Here is one of his recipes for you to try.

Ingredients:

Serves Six

1kg berries (your choice), fresh or frozen

100g granulated sugar

A few gelatine leaves (see method)

50g clear honey

50g unsalted butter

150g rolled oats

100-120g icing sugar

500g cream cheese, at room temperature

40ml good quality blended Scottish whisky

Method:

Place the berries and sugar in a large pan over a low-medium heat and allow to soften slowly. Once soft, strain the berries, return the juice to the pan and bubble to reduce by a third.

Measure the quantity of juice: you will need one gelatine leaf per 100ml of juice. Soak the appropriate number of gelatin leaves in cold water. Once softened, drain, squeeze out any excess water, add to the hot berry liquid and dissolve fully. Spoon some of the berries into fat tumblers or glasses, pour in the warm jelly mix and chill for at least two hours until set.

Preheat the oven to 160C/gas mark 3.

Place the honey and butter in a pan, bring to the boil and stir in the oats. Transfer to a lined baking tray and bake for about 15 minutes, or until golden. Allow to cool then break up into small pieces. Sprinkle on top of the set jelly.