Place your flank steak on a flat surface and cut through the meat using a sharp knife trying as much to make the flesh evenly thick as much as possible. Sprinkle with salt and pepper. Spread over the cranberry jam and sprinkle with rosemary and garlic. Cover with the bacon slices, drained mushrooms, grated Parmesan cheese, lemon zest, walnuts, breadcrumbs and baby spinach leaves. Carefully and tightly roll up the meat from the widest side as tightly as possible. Tie up using string or with a butcher’s net and put extra rosemary springs around the meat under the string. Rub with olive oil and butter and roast on high heat for 35 minutes for medium roast. (this may vary according to thickness of the roll and the cooking temperature required) Meanwhile, wash, peel and slice the vegetables into long strips. Drizzle with honey, thyme, salt and  pepper. Roast  the oven at 200°C until golden and soft and serve with the cooked sliced meat.