FIRST MEAL
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Veganuary runs for the entire month of January and encourages everyone to try a vegan lifestyle. So, what better way to give it a go than with this delicious recipe from plant-based chef, Ritchie Stainsby
From mosh pits to mise en place, Ritchie Stainsby’s creative journey is anything but ordinary. A trained musician turned chef, Ritchie brings the same rhythm and air from his days in bands and composing for fashion and art into the world of food – with explosive, genre- defying results. Ritchie is best known for his run to the nal 12 on MasterChef: The Professionals 2024 , where his bold avours, plant-based innovation, and playful, high-impact plating turned heads. But behind the TV spotlight is a chef with serious heart and hustle. Having co-founded the award-winning No.Twelve in Nottingham with his wife Lauren, Ritchie spent eight years turning a tiny cafe into a pioneering plant-based ne dining destination. Never one to sit still, Ritchie’s career is now in its next evolution. He’s closing the chapter on the restaurant to explore a wider creative world: guest chef residencies, pop-up collaborations, luxury retreats, content creation and consultancy work. Whether he’s crafting a Korean-fusion tasting menu, hosting a high-energy cook-off with fellow MasterChef alumni, or consulting on new concepts, Ritchie brings passion, precision, and personality to everything he does. His food is experimental and exciting – twisting classical French and rustic Italian techniques with Far Eastern in uences, big British avours, and a love of the seasonal and local. He’s all about using vegetables in ways you wouldn’t expect: braised, barbecued, con t, seared. His philosophy? Veganism isn’t a lifestyle to preach – it’s a cuisine that's worth celebrating. Signature dishes like the much-loved “Beeton Mess” (yes, beetroot plus meringue), glazed Hen of the Woods with yuzu mayo, or Korean- fried mushrooms in a kimchi broth, showcase just how vibrant plant-based food can be. And with ingredients like wild garlic, British berries and fermented miso always in the mix, Ritchie keeps things seasonal, sustainable, and totally addictive. He’s collaborated with chefs like Louisa Ellis and Dan Merriman, popped up at hotspots like LAND in Birmingham, and is constantly dreaming up new ideas – from online classes and video content to future-forward events that blur the lines between performance and plate. Ritchie is also an advocate for mental health awareness in hospitality and a champion of equality in kitchens. He’s seen the industry at its best and worst, and he’s committed to building something better – where creativity thrives, and talent speaks louder than ego. A veritable one-man band, from mind- blowing pop-ups to innovative food consultancy, Ritchie is a high-energy chef who can bring plant-based cooking to life in fresh, unforgettable ways.
ROASTED CAULIFLOWER CHEESE HEART WITH A SPICED GOCHUJANG BUTTER SAUCE
Salt and pepper for seasoning For the bechamel sauce: 40g plain our
INGREDIENTS (SERVES 2)
For the gochujang butter sauce: 200g buttter (plus 50g butter for later) 100g water 1 tbsp gochujang paste
For the cauli ower: 1x whole cauli ower 1x glove of garlic 2 tbsp vegetable oil
40g butter 250g milk 150g cheese
METHOD 1
Set oven to 180 C
2 Remove the leaves from your cauli ower. Cut the cauli ower into steaks around about two ngers width, you can save the trim and the leaves to make a fantastic cauli ower cheese later on in the week! 3 To make the bechamel, combine the our and butter in a small saucepan on a low heat, stirring constantly until combined, cook the our for two minutes. Once combined, add a pinch of salt and pepper and add in the milk and whisk. Finally add in your cheese and whisk until smooth. If you want to be fancy transfer to a piping bag and chill in the fridge, or simply pour into a bowl and chill in the fridge. 4 In a frying pan, add a couple of tablespoons of vegetable oil and bring up to a medium heat. Once hot, add in your cauli ower steak and cook on both sides until golden brown. Now add in a knob of butter, a whole clove of garlic and season with salt and pepper. Now ll in the gaps with your bechamel sauce, piping in between the orets and the core. Transfer to the oven and cook for another 10-12 minutes, or until a knife easily goes through the centre of the cauli ower. 5 To make the sauce, add the 200g of butter, water and gochujang paste into a saucepan and bring to the boil. Once boiled, turn off the heat and add in the 50g of butter and whisk until emulsi ed (for a super smooth sauce, add this into a heatproof blender and blend until smooth). 6 Remove the cauli ower from the oven and place into a shallow bowl, pour around your gochujang sauce and garnish with some nice fresh herbs, such as parsley, dill, tarragon, chives or anything you have lying around. If you don’t have any fresh herbs then sprinkle a few dried herbs over the top and serve! Relax and enjoy.
Instagram: @chefritchiestainsby chefritchiestainsby.co.uk
82 First Time Buyer February/March 2026
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