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Preheat the oven to 180C regular bake.
Bring the cream cheese out of the fridge and let it come to room temperature.
Add the pistachios, pecans and hazelnuts to a small roasting dish and bake in the oven for 8-10 minutes or until fragrant and turning golden. Chop to a coarse crumb (or use a food processor). Set aside.
Add the cream cheese, feta, mustard, horseradish, garlic, lemon zest and juice, chilli flakes and pepper to a mixing bowl (or a food processor) and beat with a wooden spoon to combine evenly. Stir through the cranberries, apricots, chives and parsley.
Lay a large piece of greaseproof paper on the bench and spoon the mixture out into a rough log. Fold the paper over and roll out into one or two logs – or to your desired shape and size. It might take a bit of re-rolling and shaping. Cover and chill for 30 minutes.
Scatter the chopped nuts on a clean tray. Roll and press the cheese log in the mixture to coat evenly. Wrap in clingfilm and refrigerate until needed – up to a few days as long as it’s tightly sealed. (You can also freeze it for a couple of weeks, just make sure it’s well wrapped in glad wrap and tin foil).
To serve, arrange on a platter or board with crackers and let people tuck in.