Heat a small dry pan over a medium-low heat and toast the black peppercorns for 1-2 mins until fragrant.

Dissolve the stock cubes in 100ml boiling water. Pour this into the pan with the double cream, bring to the boil and cook for about 30 seconds, then reduce the heat to low. Pour in the whisky and cook for 2 mins more, then season to taste. Will keep chilled for up to 48 hrs. Reheat in a pan over a low heat to serve.