Savoury edges it!


For those of you who requested a savoury recipe for this month, you will be pleased to hear that you win; but fear not sweet lovers, it will be your turn next month. Apologies that I don’t have a photo of Julia’s Nut Roast (recipe later in this blog) but actually it tastes better than it looks anyway, so it might not be a bad thing.

Those of you who follow me on Twitter (@JuliaRobertsTV) may have noticed that I changed my profile pic today, and it’s all thanks to Simon Wilson or – more accurately – his social media assistant, Becky. She took this lovely photo of Simon and me with our model, Amelia, and I liked it so much that I decided to crop the other two out and use it as my new photo… I hope Simon won’t be offended!

It was so good to see him and the show was packed full of beautiful things, as per usual. The brooch I highlighted on here last week was particularly popular, as was the duck necklace. If you are looking for originality in your jewellery, you really can’t do much better than Butler & Wilson. He’s off on his travels again now for a few weeks, but he’ll be back with many more new designs next month.

Am I the only one who is astonished at how accurate the weather forecasters have been this winter? Once again they were spot on with the predicted snow, in fact we had more than we did in the Beast from the East. I awoke early on Sunday morning to prepare for my shift at QVC, to find my car buried beneath four or five inches of the white stuff. It wasn’t quite so cold though, so at least my lane was less treacherous than last time.

I hope you all managed to stay warm – maybe you were indoors watching myself and Fiona Brackenbury in the Decleor show? I love the slightly startled expression in this behind-the-scenes shot of her preparing for the 11am show.

The Today’s Special Value collection was very popular – if you ordered it do let me know how are you getting on with the new Neroli Amara Night Balm.

Well, I’ve actually taken a few days off from QVC. We were thinking about having a short break away, but decided against it as I need to catch up on some writing. I’m pleased to say that since Wednesday I have written 8,000 more words of my latest novel – amazing what you can achieve with a few extra hours – and I’m hoping to have reached another 12,000 by the time I am back at work for the Lunchtime Show with Kathy Taylor next Thursday.

Of course, there are some great hours on QVC between now and then, and I feel I should also mention that we have a brilliant offer on our clearance lines too. If you purchase three or more items from our Clearance Page between now and Sunday 8th April you will qualify for a £10 discount voucher on your next purchase from the 11th to 30th April.

I like these types of rewards – in the old days, we used to cut the vouchers off packets and send them off or collect Green Shield Stamps…. do you remember them? Anyway, I just thought I’d draw your attention to it.

I wasn’t scheduled to work this weekend anyway, so I was always going to miss lovely Leigh Griffin and the Tarte Today’s Special Value. I’m a huge fan of the Shape Tape Concealer, the make-up girls always use it on my under-eye area before I go on-air, but this collection features the launch of the Shape Tape Hydrating Foundation, which is oil-free and vegan.

The Today’s Special Value also has the fab Lights, Camera, Lashes Mascara, a lipstick, a compact of seven eyeshadows with a highlighter, and the shaper sponge. It’s already available to order on our website and it’s on 3 Easy Pay. Be gentle with Leigh; I saw on Instagram that she is not looking forward to being away from her baby son, Landon – who looks gorgeous by the way. If you are on Instagram, she is @leighmix and you can follow me at @juliagroberts .

So… it’s recipe time:

Julia’s Nut Roast

You will need: a blender, such as the Nutri Ninja
Serves: 4


  • 225g (8oz) nuts – I use a mix: 55g (2oz) each of peanuts, walnuts, almonds and Brazil nuts
  • 115g (4oz) bread – I am currently having sourdough bread, but works with others
  • 85g (3oz) frozen chopped spinach
  • 2 medium eggs, beaten
  • 1/2 tsp dried mixed herbs
  • Sprinkling of onion granules (optional)
  • Pinch of black pepper
  • Butter


  1. Preheat the oven at 200C
  2. Grease a 1lb loaf tin with butter
  3. Tear the bread into small pieces and put into the Ninja with half of the nuts. Blend until it resembles breadcrumbs. Tip into a largish bowl and repeat the process with the rest of the bread and nuts
  4. Steam the frozen spinach for five minutes, until the ice has melted, then fold into the nut mixture. Add the beaten eggs, mixed herbs, pepper and onion granules (if using). The mixture should be quite firm and a little ‘sticky’
  5. Spoon into the prepared loaf tin and press down until quite solid. Dot the top with a few small knobs of butter
  6. Place in the centre of the preheated oven for 30 minutes
  7. Let it rest for five minutes, then turn out on a chopping board and cut into eight slices
  8. Serve as part of a roast dinner with vegetables and gravy

Have a great weekend and I’ll be back with you in time for Easter,

Much love,
Julia xx


  1. SheMag March 23, 2018 at 4:42 pm -  Reply

    Awww…my mum’s drawer, stuffed full of nearly completed, so thick you couldn’t shut it, green shield stamp books…then the excitement of going to the shop and getting yer ackshewull STUFF…FREE! Lovely memories.

  2. Josephine Jennings March 23, 2018 at 7:45 pm -  Reply

    My in-laws collected green shield stamps books and books of them. They both smoked .

Leave a reply

Your email address will not be published. Required fields are marked *


Cast your vote!

Never miss a post!

Sign up to our QGossip feed to get the latest posts in your mailbox.

QVC uses first and third party cookies to enhance your use of this website and provide you with a personalised browsing experience. We do so in accordance with our Privacy Statement and our Cookie Policy. To learn more and change your preferences click here. By actively continuing to use this website, closing this banner or clicking the OK button below, you consent to our use of cookies.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.