Lavazza Coffee Negroni (The Home Straight!)
Serves 2

Ingredients

35ml Brewed Espresso, cooled
50ml Monkey 47 gin
50ml Ramazzotti 
Ice
4 coffee beans

Instructions

In a shaker, add a good handful of ice, pour in all the ingredients and stir well for 10 seconds. Strain into two crystal cut glasses and fill with ice. Top with the coffee beans.

Lavazza Beef Tartare Canape Recipe (Top Hats and Fillet Tails)
Makes 25-30

Ingredients

300g aged fillet tail, halved into two steaks
60ml brewed espresso
60ml water
60g treacle
1 banana shallot, diced 
4 cocktail gherkins, diced 
1 tbsp capers, diced
2 tsp wholegrain mustard
Salt and Pepper

For the pickled vegetables
100ml white wine vinegar
50ml water
20g caster sugar
5 baby carrots 
5 round radishes
2 baby courgettes

For the truffle mayonnaise
100g shop bought mayo
1 tsp truffle oil

For the toast
1 small white sourdough loaf, sliced
Oil spritz

Plus
Baby Watercress

Instructions

To make the beef cure, mix the coffee, water and treacle until dissolved - leave to cool. Place the beef into a snug airtight container and pour over the cooled cure, making sure the beef is submerged. Place in the fridge for a minimum of 4 hours, or overnight.  

Preheat the oven to 180 degrees. Remove the crusts from 8 slices of bread and cut each into 4 small triangles to give you 32. Spritz evenly with oil, sprinkle with sea salt and bake between two baking sheets for 8-10 minutes until brown and crisp, set aside.

For the pickled vegetables, add the vinegar, water and sugar to a small plan and bring to the boil, stir until dissolved and seat aside. Into a small bowl, on a mandoline or with a sharp knife, slice the carrots and courgettes into rounds, followed by the radishes cut into small wedges. Pour over the warm pickling liquor and place in the fridge until needed.

For the truffle mayo, whisk the mayonnaise with the oil until combined. If it needs more truffle add another dash, season lightly with salt and place into a piping bag or squeezy bottle.

To make the tartare, drain the beef, reserving the liquor. Chop finely by hand, and to the beef add the remaining ingredients, combine well and add 2 tablespoons of the marinade. Check the seasoning. Seat aside.

To assemble. Place a dot of truffle mayo onto the toast, followed by the beef, then the pickled vegetables and finally a baby watercress leaf.

Lavazza Cured Salmon Canapé Recipe (Through the tiers to the royal box)
Makes 25-30

Ingredients

For the salmon
300g Salmon fillet, halved 
60ml brewed espresso 
60ml water
1 tbsp soft brown sugar
1 tsp sea salt

For the focaccia
2 Onions, finely sliced
125ml extra virgin olive oil, plus 2 good glugs
A knob butter
1 tbsp sea salt
625g strong bread flour
425ml tepid water
1 tbsp runny honey
1 (7g) packet fast action dried yeast
1 tangerine zest and juice
2 tbsp extra-virgin rapeseed oil
2 tbsp Dijon mustard 
1 tbsp white wine vinegar

For the dressing
100g full fat cream cheese
100g buttermilk
2 tbsp dill, finely chopped
½ lemon, juiced
Sea salt
Black pepper

For the charred cucumber
⅓ cucumber, halved lengthways
1 tbsp olive oil
Sea salt

Plus 
A small jar of caviar

Instructions

First make the coffee cure. Whisk together the espresso, water, sugar and salt until dissolved and leave to cool. Place the salmon in a snug airtight container and pour over the cure making sure the fish is submerged. Seal with a lid and place in the fridge for a minimum of 4 hours, or preferably overnight.

Now make the focaccia, in a large pan aged a glug of oil and knob of butter over a medium heat, then add the onions, splash of water and a good pinch of salt. Turn the heat down and cook gently for an hour, stirring occasionally until beautiful and caramelized. If at anypoint they are looking dry add a further splash of water. Set aside to cool. Whilst the onions are cooking, make the bread dough. In a bowl, add the warm water, honey and yeast, stir to combine and leave for 10 minutes until bubbly. Tip into the bowl of a stand mixer with the flour and 125ml of the oil. Mix to combine then, with a dough hook attachment mix for 5 minutes on a medium speed, incorporating 1 tbsp salt during this time.

Once the time is up, scrape the dough away from the side of the bowl and mix again at the same speed for a final two minutes. Tip the smooth dough into an oiled bowl, cover with cling film and leave in a warm place to double in size - about an hour. Tease the dough into a well oiled A4 sized baking tin with high sides, and spread the dough out to the edges gently with your fingers. Top with the onions, again pushing down with your fingers until they are evenly distributed. Cover with a piece of lightly oiled cling film and leave until puffed up - about 20 minutes.

Pre-heat the oven to 220C/200C fan. Again, using your fingers, lightly dimple the dough all over, drizzle with a little oil. Bake for 20 mins until golden brown.

For the dressing, in a bowl, whisk together the cream cheese and buttermilk until smooth, add the chopped dill, lemon juice and season generously with salt and pepper. Pour into a piping bag or squeezy bottle and refrigerate.

With the cucumber on a board, cut side facing up, cover evenly with the oil and sprinkle liberally with salt. Add to a very hot pan, cut side down, and cook for 2-3 minutes until well charred. Remove and leave to cool, slice into half moons and refrigerate.

To serve, cut the focaccia into 1cm slices (you wont need it all), and then those slices into 3cm squares. Top with a dot of cream cheese and dill, followed by two cucumber slices, then slice the salmon thinly and add two on top, dot with more cream cheese and top with the caviar.