Preheat the oven to 200c / 180c fan / 400f / gas mark 6 and take the pastry out of the fridge. Remove it from the box and place the rolled-up pastry on a plate and let it come to room temperature so it doesn't crack when it is unrolled (if it's hot in the kitchen just take it out a few minutes before using).

In a large frying pan saute the onion and garlic in 1 tablespoon of olive oil until it is soft, then add the mushrooms and cook them gently until they are soft as well. Season with salt and pepper then add thyme, red wine and crumble in the half stock cube and season with salt and pepper. Gently cook until all the juices are gone, then turn off the heat.

In a blender or food processor and whizz up a third of the mushrooms with the oats, seeds and nuts until you have a pate texture. Set aside.

Add the lentils to the rest of the mushroom mixture in the frying pan and mix well.

Rinse the spinach in a colander, then wilt the spinach by pouring boiling water over it. Refresh it with cold water, squeeze out as much water as you can then pat dry on kitchen paper.

Carefully unroll the pastry and place it on a large baking tray (sheet pan), still on the baking parchment it was rolled in or on non-stick baking paper.

Gently make a line down the centre of the pastry, lengthways. Spread the hummus from the middle seam across one half of the pastry, leaving a border at the top side and bottom. Top with a layer of dried wilted spinach and the mushroom pate. Next, add the mushroom and lentil mixture in a mound over the pate layer.

Brush a little water around the border of the pastry. Pull the other side of the pastry over the filling and seal to make a large sausage roll shape. Crimp the edges with a fork and use a knife to cut diagonal slits in the top to let out steam. Brush with the rest of the olive oil.

Bake for 25 - 30 minutes until golden and crisp.

Serve slices with roast potatoes, vegetables and onion gravy.