Instructions: This deceptively simple cheese cream from Overscaig in Sutherland is delicious served as a cream pate for the first course or at the end of a meal as a savoury.

Pound the cheese to a thick cream. Add drop by drop as much whisky as it will drink to make a firm cream.

Pack into small earthenware pots and chill in the fridge for 3 to 4 hours.

Serve with hot buttered toast or oatcakes.

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