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

Chef Russell Bateman from The Grove, London’s Country Estate creates three dishes - first a foie gras dish, the second a brill dish and the third is a three apple tart. 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 simply served with a fennel and pear