Heat a frying pan on a medium – high heat. Add the oats and toast until they start to crisp slightly and have a nutty smell. Remove 20g and set aside to cool. Add a good squeeze of honey (roughly 1tsp) to the oats remaining in the pan. Stir for a couple more minutes until darker in colour and sticky. Set aside to cool
Prepare oranges using a sharp, serrated knife. Chop off the top and bottom of each one, then slice down the skin following the curve of the orange, removing as much pith as possible but trying not to damage the flesh. Once complete all round, cut between the membranes, easily removing one segment at a time. Chop a third of the orange segments into small pieces, leaving the rest whole
Prepare clementines by peeling skin, tearing into segments, and removing as much pith as possible
Whip cream slightly until it becomes a thicker, creamier consistency but taking care not to take it quite to soft peaks – I would recommend whisking by hand so as to avoid this. Add 1tbsp of whisky and 1tbsp of honey to the cream and fold in gently. Taste and add another few drops of whisky (up to 1tbsp) if you would like more punch! Fold in the 20g of oats first removed from the pan (without honey) and the chopped orange and any juice that has oozed from them
Lay your clementine segments across the base of 4 glasses or bowls and distribute the cream evenly. Top with the whole orange segments, honeyed oats and grated dark chocolate. Add another squeeze of honey if desired. Serve immediately and enjoy!