In The Kitchen With… Hayley Marlow

Name: Pot Roast with Roast Potatoes and Carrots
Yield: 2
Ingredients: Chuck steak (500-700g); 1L beef stock or broth; 6 cloves of garlic; 1 brown or white onion; Rosemary; Thyme; Salt &amp; pepper; Around two tablespoons of olive oil (any kind); 1-2 cups of water (For topping up, as needed); 6-7 red skin potatoes; 50ml – 75ml of olive oil; Bunch of Dutch carrots; Salt &amp; pepper; 1 tbs olive oil

by Alyssa Rendall

Soft tablescapes, seasonal hosting, and the joy of cooking for the people you love.

There’s something about early autumn in Melbourne. The light softens, the evenings stretch just a little longer, and the table becomes the centre of everything.

For Hayley Marlow, designer, creator and the playful mind behind @coloursandhoney, the kitchen is less about perfection and more about feeling. It’s about colour, comfort, and creating moments that feel special, even if they’re small.

This Easter, we step into Hayley’s world of pastel tones, cosy hosting and thoughtful cooking.

First things first, for anyone new here, who is Hayley right now? What's filling your days in this season of life?

Hello! I’m a designer and content creator, so lately my days have been filled with lots of creativity, exciting events and SO much planning. I’ve got a new collection coming out in April (I create homewares, jewellery and other fun things) and that has been keeping me so busy and fulfilled! It’s actually the first collection I’ve put out in over a year, so I am excited but also nervous.

A new collection, homewares, jewellery, it sounds like creativity really does follow you everywhere. Does that extend into the kitchen too? What kind of space is yours to cook in?

Our kitchen looks calm and cute from a glance - there’s sweet knick-knacks and little pops of colour. BUT, it quickly turns very chaotic when I start cooking. I am the first to admit I’m a messy cook. I try my best to clean as I go, but most of the time I am surrounded by numerous pans and stacked bowls and plates just from cooking one meal.

Chaotic energy and all, we love that. Now that we're moving into early autumn, does the shift in season change the way you cook or host? Does anything start to feel different?

As the weather cools, we generally transition from eating outside back to inside at the table. I am a little sad that summer is coming to a close. I absolutely love cooking and eating outside whenever I can!

Bringing it back inside, back around the table, there's something really lovely about that too. When you're cooking for the people you love, what matters most to you? Is it the food, the mood, the table setting, the feeling?

The mood for sure - I think all the other factors contribute to creating the atmosphere. I always want people to feel comfortable in my home and comfortable eating my food. I want them to walk away with a warm heart and a full belly. I hope when I’m old that my friends and family can look back fondly on the meals I cooked for them and remember how happy being together to eat made us feel!

That's such a beautiful way to think about it. So, what are we making together today, and what kind of moment did you have in mind when you chose it?

Today we’ll be cooking a simple pot roast with roast potatoes and carrots. As we come into the colder weather, I think an easy, warm and comforting meal is essential at the end of a long day - and this one isn’t hard to make!

Simple, warm, comforting, it sounds perfect. Is there a memory or a mood behind choosing this one?

I am just such a stickler for meat and two veg. I know, I know - sounds boring; but you can absolutely make it fun and delicious!

We're totally convinced. Now, no pot roast is complete without the right pot, which Crumble piece are you reaching for today, and what do you love about cooking in it?

I loooove all my Crumble pots and pans. There’s so many different sizes which I really appreciate and I love that they’re SO easy to clean!

Easy to clean is always a win, especially for a self-confessed messy cook! Speaking of making things beautiful, you're known for creating really stunning spaces. How do you build a seasonal table? Where does it start for you?

I am a big fan of a tablecloth, so I generally start there and build on what the theme is. For this recipe, I was imagining an Easter feast and wanted to create a cutesy, fun and colourful tablescape that lets my guests know that the Easter Bunny is in attendance.

The Easter Bunny is absolutely in attendance, we love that energy. Do you approach cooking the same way you approach design? How does that creative side of you show up in the kitchen?

Yep, I really do approach everything through a creative lens, which honestly means that half the time, I’m winging it! Don’t get me wrong, I love following a recipe, but half the fun of cooking for me is experimenting with new flavours and taking an existing recipe and turning it into my own.

Winging it, experimenting, making it your own, honestly the best kind of cooking. Last question: what does home cooking mean to you right now?

Home cooking is all about keeping myself and the people in my life nourished and happy. Being in my kitchen, where I am familiar with everything and surrounded by beautiful crockery that I’ve collected over the years also brings me great joy.

I would say that overall, home cooking is a form of care for myself and others, which is a really lovely thing to be able to do!

Hayley Marlow is a designer and content creator based in Melbourne. Follow along at @coloursandhoney.

Pot Roast with Roast Potatoes and Carrots

Hayley Marlow (@coloursandhoney)

Rated 5.0 stars by 1 users

Author:

Hayley Marlow (@coloursandhoney)

Servings

2 serves

A slow-cooked chuck steak, golden roast potatoes, and air-fried Dutch carrots, Hayley's pot roast is simple, comforting, and made for the kind of autumn evening where everyone lingers a little longer at the table.

Ingredients

For the Pot Roast:

Chuck steak (500-700g)
1L beef stock or broth
6 cloves of garlic
1 brown or white onion
Rosemary
Thyme
Salt & pepper
Around two tablespoons of olive oil (any kind)
1-2 cups of water (For topping up, as needed)

For the Roast Potatoes

6-7 red skin potatoes
50ml – 75ml of olive oil

For the Carrots:

Bunch of Dutch carrots
Salt & pepper
1 tbs olive oil

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Directions

We’re starting with the meat:

1. Prep first! Take your steak out of the fridge and let it sit for about 30 minutes. Roughly chop your onion and garlic. After 30 minutes, pat dry your steak using paper towel and season both sides with lots of salt and pepper.
2. You’ll need your large saucepan, casserole pot or Dutch oven – you’ll be using this pot for the whole process. Start with your olive oil, allow it to heat slightly, then sear your meat on all sides. Remove once the steak starts browning.
3. Add your onion & garlic to the pot and cook on medium-low until fragrant and beginning to brown. Once done, pop your steak back in. Add in your sprigs of rosemary and thyme and add the entire 1L of stock to the pot. Bring the height up and let it come to a boil before turning it down to medium-low heat.
4. Allow the steak to cook slowly over 3 – 4 hours, adding in water when the liquid starts to evaporate. Keep an eye on the heat and adjust it if anything starts to burn or overheat.

The next steps happen once you’ve got around an hour and a half of steak cook-time left:

1. Pre-heat your oven to 230C. Prep your potatoes by peeling and slicing them. Wash them in cold water and pop them into a pot of boiling water on the stove for about 10-12 minutes. You should be able to pierce them with a fork when they’re ready.
2. Take your potatoes out of the water and shake them in a bowl to get them roughed up. (This will help the olive oil soak in and create that crispiness) Coat the potatoes with the olive oil while they’re still in the bowl, then place them on a tray lined with baking paper. Give the potatoes their own space – try to place them not touching! Pop them in the oven and set the timer for 40 minutes.
3. After 40 minutes, take your potatoes out and flip them. You may need to add more oil if it’s looking dry. Turn the heat down to 200C and pop back in the oven. Set your timer for 30 minutes.
4. Once more, check your potatoes. They should be looking pretty golden, but they’ll likely still need some more time. Chuck them back in and set a timer for 15-20 minutes. If you’re worried about burning them, you can reduce the heat down to 180C.
5. When the potatoes are in their last 30 minutes or so, prep your carrots. You’ll be using your air fryer to cook these. Peel them and give them a good wash. Coat them with the olive oil + salt and pepper. Pop them into your air fryer and set it to 180C for 20 minutes.
6. Once everything is done, you’re ready to serve! I like to keep my meat in the pot for serving, as the liquid keeps the meat juicy. Salt your potatoes and carrots and voilà, you’ve got yourself a pot roast dinner for two!

Recipe notes:

If you want to make this for more than two people, simply increase the amount of meat, potatoes and carrots. Adjust olive oil usage accordingly.
Check your potatoes regularly and adjust the temperature as needed. Avoid putting any kind of powders (like onion or garlic) at the start of the cook as these will burn quickly. If you want to use any kind of seasoning, add it in the last 20 minutes. Remember lots of oil and heat create golden potatoes – it may be tempting to take them out after 40 minutes but don’t you dare!!