Bring a large saucepan of lightly salted water to the boil. Add the angel hair pasta and cook for 8 - 10 minutes or until tender, but still firm to the bite. Drain the pasta and return to the pan. Add the butter and toss to coat the pasta thoroughly. Set aside to cool.

Arrange 4 small flan or poaching rings on a baking tray (cookie sheet). Divide the angel hair pasta into 8 equal quantities and spoon 4 of them into the rings. Press down lightly. Top the pasta with half of the nuts, then add the remaining pasta.

Bake in a preheated oven, at 180°C/350°F/Gas Mark 4, for 45 minutes, or until golden brown.

Meanwhile, put the sugar, honey and water in a saucepan and bring to the boil over a low heat, stirring constantly until the sugar has dissolved completely. Simmer for 10 minutes, add the lemon juice and simmer for 5 minutes.

Using a palette knife (spatula), carefully transfer the angel hair nests to a serving dish. Pour over the honey syrup, sprinkle over the remaining nuts and set aside to cool completely before serving. Serve the Greek-style yogurt separately.

Angel-hair pasta is also known as capelli d'angelo. Long and very fine, it is usually sold in small bunches that already resemble nests.