Get savvy this Women’s Day

This is a guilty pleasure of mine: a simple, yet striking no-bake cheesecake that does not require too much work, but is still indulgent. It’s important to use good quality cream cheese for this recipe.

Makes 12 Preparation time: 20 minutes, plus chilling

Cooking time: 5 minutes 350g Oreo biscuits 125g unsalted butter, melted 2 tsp powdered gelatine 4 tbsp hot water 175g white chocolate, roughly

chopped 350g cream cheese 300ml (½ pint) double cream 1 tsp vanilla bean paste 100g golden caster sugar

Line the base of a 23cm square springform cake tin with baking paper. Using a knife, open up 250g of the Oreo biscuits.

Scrape the creamy filling into a large bowl and set aside. Put the biscuits into a food processor and whizz until they resemble fine breadcrumbs. Add the melted butter and mix until well combined. Using a tablespoon, press the biscuit base evenly into the prepared tin and leave to firm up in the refrigerator.

Meanwhile, put the gelatine into a small heatproof bowl, pour over the four tablespoons of water and set aside. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface THIS open sandwich is visually stunning due to the contrast of colours, but more importantly it tastes amazing. Makes 16 Preparation time: 30 minutes, plus rising and cooling Cooking time: 20 minutes

400g skinless Scottish salmon fillet,finely diced 3-4 tbsp créme fraîche 70g capers, rinsed 2tbsp finely chopped flat-leaf parsley 2tbsp finely chopped dill, plus extra to

garnish 100g keta (salmon roe) freshly ground black pepper For the focaccia 500g strong white bread flour 2tsp salt 2 x 7g sachets fast-action dried yeast ½ tsp freshly grated nutmeg 2tbsp olive oil, plus extra for oiling and

drizzling 300ml cold water 200g spinach purée sea salt flakes First, make the focaccia. Put the flour, salt, yeast, nutmeg, oil and 250ml of the water into a large bowl. Using your hands or a wooden spoon, gently combine to form a dough, then knead in the bowl for 5 minutes, gradually adding the remaining water and spinach purée.

Turn the dough out on to an oiled work surface and continue kneading for a further 5 minutes. Return the dough to the bowl, cover with clingfilm and leave to rise in a warm place for about 30 minutes, or until doubled in size.

Line two baking sheets, 20 x 26cm with baking paper.

Turn the dough out on to the work surface and divide into two equal pieces. Using your hands, press the dough into the prepared baking sheets, making sure it reaches into the corners.

Cover with clingfilm and leave to rise for an hour. Preheat the oven to 220°C Using your fingertips, create little dimples all over the focaccia, then drizzle with olive oil and add a good sprinkling of sea salt flakes.

Bake in the oven for 20 minutes until golden.

Drizzle with more oil while still hot, then transfer to cooling racks and leave to cool.

Meanwhile, put the salmon, créme fraiche, capers and herbs into a bowl and season with pepper. Mix well, then gently fold in the keta. Cover with clingfilm and chill in the refrigerator until required.

Cut the focaccia into 16 rectangles, each about 10 x 5cm.

Using two spoons, scoop a quenelle of salmon tartare on to each piece of bread.

Garnish with dill and chill until ready to serve.