Set your oven to 400F or 200C. Prepare a baking tray covered with parchment paper and spread your hazelnuts out on the tray.

Roast the hazelnuts for 10 minutes. Set aside.

Heat a large frying pan over a medium high heat, then add roughly chopped mushrooms and onion, cook them for about 10 minutes.

Now chop your roasted hazelnuts into smaller pieces. Not too small, you want some chewing resistance.

Add minced garlic, the hazelnuts, spinach, croutons, dried cranberries, soy sauce, Worcester sauce, thyme, rosemary, salt and pepper.

Cook for a further 5 minutes.

Heat the oven to 400F or 200C. Line a baking sheet with baking paper.

Roll out the sheet of puff pastry making sure it is big enough to cover your roast.

Place the rolled out puff pastry on the baking sheet.

Place all your filling in the middle of the puff pastry sheet.

Using your hands, shape the filling into a solid log that will fit in the middle of the pastry sheet leaving room around the loaf.

Start by folding the short sides over the loaf. Then wrap the long side over the loaf and repeat on the other side.

Gently flip the roast upside down, hiding the wrapping.

Mix the glaze ingredients in a small bowl and brush the roast with the glaze.

Using a sharp knife, gently make diagonal slits across the whole top of the loaf about 1-inch apart. Now repeat going the other direction to criss-cross slits.

Bake for 30-35 minutes or until the pastry is golden and flaky.