Put the milk chocolate and cloves in a large heatproof bowl and melt gently in the microwave or over a bain-marie.
Stir a fork around the chocolate to remove the cloves - count them out to make sure you find all ten.
Add the butter, golden syrup and cinnamon to the bowl and stir until melted and smooth.
Add the orange zest, pistachios, cranberries, dark chocolate, white chocolate and digestives. Stir well until everything is evenly coated.
Place a doubled up length of cling film on your countertop and tip the mixture on to it, forming into a rough oblong.
Carefully roll up the clingfilm, forming the mix into a sausage shape, twist and tie the ends to seal.
Place in the fridge for at least 2 hours to set. (TIP: I find it helps to rest the salami on a ruffled tea towel to cushion it, so that it doesn't sink flat as it sets).
Once set, cut away the ends of your clingfilm and unwrap, then cover all over with a generous dusting of icing sugar.
Grab some food-safe string and tie around one end of the salami. Either wrap the string in a spiral, or tie one ring after the other to get that classic salami pattern along the length, tying off at the end.
When you're ready to serve, simply cut into slices.