YourHomeStyle

HomeStyle features the top high street purchases, showcases at least seven incredible before-and-after room transformations in each issue, shares decorating tips, and offers quick project ideas.

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This clever bathroom upgrade could change your showers forever

1 week ago | yourhomestyle.uk | Ed Thorn

Even if yours works just fine, upgrading could transform the way you start (or end) your day. The secret? A clever bit of kit called a thermostatic shower mixer. and once you've tried it, there's no going back... If you're in a shared or family household, you've likely experienced scalding hot (or freezing cold) temperature shifts when someone uses water elsewhere. ABI Interiors' thermostatic mixers ensure a consistent temperature no matter what.
Tortas – Mexican steak sandwich | Your Home Style

2 weeks ago | yourhomestyle.uk | Phoebe Burt

Forget cheese and onion sandwiches, we're all about Tortas! Delicious and full of flavour, this Mexican steak sandwich is the perfect lunch or dinner option.
Millionaire’s shortbread

2 weeks ago | yourhomestyle.uk | Matt Spiers

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease and line a 20cm (8in) square baking tin. In a mixing bowl, cream together the butter and sugar with an electric hand whisk. Add the flour and cornflour and continue to whisk until you have a crumb consistency. Pour the mix into a the tin. Spread evenly and press down to create a smooth base. Bake for 15 minutes, then remove and leave to cool.
Cheesy vegetable quiche

2 weeks ago | yourhomestyle.uk | Sarah Winsper

Roll out the pastry thinly on a lightly floured surface; grate over 100g cheese and fold inwards to form a rough rectangle. Roll out again to a 25cm (10in) circle, about 3mm (¼in) thick. Place the pastry into a well-greased 20cm (8in), loose-bottomed fluted tart tin, pushing it into the edges and grooves. Chill for 20 minutes. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Blanch the asparagus and peas in boiling water for a couple of minutes, then refresh in cold water.
Madeleine strawberry picnic pots

2 weeks ago | yourhomestyle.uk | Matt Spiers

Take two jam jars and press a madeleine onto the base of each. Sprinkle with Cointreau or fruit juice and press again to flatten the sponge to cover the base evenly. Put half of the strawberries in a pan with the sugar and 50ml (1¾fl oz) water. Stir over a medium heat until very soft. Mash the fruit to a pulp with a fork then add the marshmallows. Stir into the hot fruit until they have completely dissolved. Set aside to cool.
Upside-down tomato and caper tarts | Your Home Style

2 weeks ago | yourhomestyle.uk | Phoebe Burt

Light, easy and quick – these upside down tomato and caper tarts make perfect summer meals. Have them for lunch or dinner and serve with a refreshing side salad.
Pea, asparagus, feta and honey mustard salad | Your Home Style

2 weeks ago | yourhomestyle.uk | Phoebe Burt

Gently cook the shallots and garlic together in 1 tbsp olive oil until soft, then spoon into a bowl and leave on one side to cool. Trim the asparagus but keep the trimmings. Put the trimmings and the tips into the garlicky frying pan and fry gently for 5 minutes until cooked. Combine the peas, celery, spring onions, cooked shallots, garlic and asparagus on a serving dish. Sprinkle over the fresh and dried herbs then crumble the feta over the top. Season with black pepper.
Sweet chilli salmon with Asian slaw | Your Home Style

2 weeks ago | yourhomestyle.uk | Phoebe Burt

Cook an Asian-inspired feast with our sweet chilli salmon recipe. Fresh, healthy and delicious, it's the perfect mid-week meal.
Lemon summer grain salad

2 weeks ago | yourhomestyle.uk | Matt Spiers

Heat a griddle pan or grill to hot. Brush the courgettes with oil, sprinkle over the za’atar and cook in batches for 2 minutes on each side until tender and seared. Remove from the heat and set aside. Tip the peas into a pan of boiling water, cook for 3 minutes, then drain and set aside. Tip the pouches of grains into a large bowl and break up with a fork. For the dressing, whisk together the lemon zest and juice, harissa and 3 tbsp olive oil. Add to the grains and toss to coat evenly.
Plum trifle | Your Home Style

2 weeks ago | yourhomestyle.uk | Sarah Orme

Put the plums in a saucepan with the conserve and 600ml of water. Bring to the boil, then simmer gently for about 10 minutes until the plums are very tender. Empty the jelly sachet into a medium bowl and pour on the hot plum mixture. Stir until the powder has dissolved through the plums. Dip the Madeleines quickly into whatever alcohol you’re using. Cut about 2cm from the base of each one and press the larger pieces around the edge of your trifle dish.