Russell Bateman cooks brill, foie gras and apple tart recipes with RATIONAL UK

Chef Russell Bateman creates three dishes - first a foie gras dish, the second a brill dish and the third is a three apple tart. All of the dishes are created with the help of his RATIONAL UK combi oven. The first dish is rye baked celeriac with foie gras and onions. The celeriac is baked in rye dough, that when cooked is puréed to make a rye bread sauce. The foie gras sits on the celeriac, onions and rye bread sauce. The second dish is a whole baked brill, which is baked in liquorice root salt crust and s