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Parmesan rinds are the ultimate zero-waste hack – like a cheesy stock cube, they enhance stews, gravies and various dishes, adding pure deliciousness in the form of savory richness and creamy texture. Kept in the refrigerator or freezer, they keep almost indefinitely. This week’s recipe incorporates them in a thrifty, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

The meal came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to use up the remaining portion in the cupboard remaining after making a pasta salad, but desired a dish fitting the season. Sweet corn on the cob are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I enjoy them often. Following this approach, I thought it would be good to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, paired with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a generous and very fulfilling meal for two people.

Feeds two people well

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• Salt and black pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750ml water, heat until boiling, then reduce to a gentle boil, cover and leave to cook on a low heat.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, mixing, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the pasta pot, bring to a boil, then lower to a gentle boil and cook, stirring frequently, for about 7 minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with extra butter and a sprinkling of the reserved grated parmesan.