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Parmesan rinds represent the ultimate zero-waste hack – like a cheesy stock cube, they enrich stews, gravies and various dishes, providing pure deliciousness in the form of umami depth and creamy texture. Kept in the refrigerator or freezer, they last for a very long time. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

The meal came about by chance, and left me and my family drooling for more. I was planning a traditional tomato pasta to finish the remaining portion in the pantry left over from making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I enjoy them often. Following this approach, I thought it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. That extra flavour, combined with a cheese crust, onion, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a hearty and deeply satisfying meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250 grams of orzo pasta
• 40-50g parmesan rind – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• Sea salt and ground pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. After that, with a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750ml water, heat until boiling, then turn down to a simmer, put a lid on and leave to cook on a low heat.

Melt the butter in a separate big skillet on a medium-low heat. Add the onion and garlic, sauté softly, mixing, for about five minutes, until tender, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, bring to a boil, then lower to a gentle boil and cook, mixing often, for about 7 minutes, until the pasta is firm to the bite and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve topped with extra butter and a dusting of the reserved grated parmesan.