Maranda Engelbrecht, who made and styled the food that inspired our winter palette in the latest issue of THE ROOM, shares the recipes with us. See our Q+A with Maranda too!

Maple roasted quince with marigold

  • 6 firm quinces, halved
  • 1 cup maple syrup
  • drizzle of extra virgin olive oil
  • 2 pesticide free marigold

Pre-heat the oven to 180°C. Place sliced quince with skin am pips on baking tray. Drizzle with maple syrup and olive oil. Season with freshly cracked black pepper. Cook for 40 -60 minutes or until the quinces become soft and golden brown. Cool down slightly and scatter with marigold petals. Serve as a dessert with crème fraiche or as a side dish with a leg of lamb. Serves 6.

Slow roasted baby vine tomatoes and strawberries

  • 250g Mediterranean vine tomatoes
  • 250g strawberries
  • 1 cup castor sugar

Pre-heat the oven to 140°C. Place the tomatoes and berries on a baking tray or ceramic ovenproof dish. Do not overlap the berries and tomatoes. Sprinkle with sugar and place in oven for 1—2 hours. Remove and cool down slightly. Serve as a delicious jam with warm fresh bread or scones.

Beetroot, strawberry and ricotta cake with raspberry ice cream

  • 5 cooked medium beetroots
  • 250g strawberries
  • 550g ricotta cheese
  • honey
  • raspberry ice cream
  • 1 fresh beetroot for garnish

Use 20cm loose bottom cake pan and layer with half the sliced beetroot. Spread ricotta over first beetroot layer. Top with second beetroot layer and top with sliced strawberries. Drizzle with honey and top with thawed raspberry ice cream. Garnish with a fresh beetroot.