Method

1. Preheat the oven to 180°C/gas 4.

2. Place 4 cups on a baking sheet upside down and butter them. Brush one sheet of filo with melted butter and fold it in half, then brush the top layer with melted butter.

3. Repeat the process, buttering and folding the remaining filo sheets.

4. Layer the buttered filo sheets over the 4 cups, allowing 2 sheets per cup.

5. Bake for 15 minutes until crisp and golden brown.

6. Bring a large pan of water to the boil. Add in the macaroni and cauliflower and reheat quickly, then drain.

7. In a large, heavy-based saucepan mix together the egg yolks, Emmental, Cheddar and 25g of the Parmesan over moderate heat.

8. Mix in the freshly drained macaroni and cauliflower and cook, stirring, until a thick sauce is achieved.

9. Season the mixture with the Tabasco, Worcestershire sauce, lemon juice, salt and freshly ground pepper.

10. Spoon into the filo bowls, garnish with the reserved Parmesan, coriander and chilli and serve at once.