Impress your guests with this dish from chef Theo Randall. Meaty, oven-baked layered monkfish is cooked along with artichoke hearts and potatoes topped with prosciutto. And even better, it's ready in half an hour.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.