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.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.