Puff Pastry Yule Log (Bûche de Noël)

1. Preheat your oven to 200°C (180°C fan) and line a baking tray with baking paper. In a small bowl, mix 150g chocolate hazelnut spread with the sea salt flakes until smooth.

2. Unroll the puff pastry and spread the chocolate mixture evenly over the surface, leaving a 1cm border around the edges.

3. Starting from one long side, tightly roll the pastry into a log. Carefully place seam-side down onto the prepared baking tray and gently tuck the ends underneath to create a traditional yule log shape.

3. Brush all over with beaten egg, if using, and bake for approximately 20 minutes until the pastry is puffed, crisp and golden brown. Allow to cool for 10 minutes before transferring to a serving board.

4. Place the remaining 50g of hazlenut spread in a small boil that can fit placed to sit on top of a saucepan. Fill a quarter of the saucepan with water and bring to the boil with the bowl rested on top. Continue to gently stir the mixture until runny. Altneratively, place a microwave-proof bowl in the microwave and heat intermittently until runny.

5. Genourously drizzle the warm hazelnut spread across the top of the yule log, dust with icing sugar and, if desired, decorate with fresh cranberries and rosemary sprigs for a festive finish.

6. Slice and serve warm, or allow to cool completely before serving.