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Parmesan rinds represent the ultimate zero-waste hack – like a cheesy stock cube, they enhance soups, sauces and various dishes, adding pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. Today's culinary creation incorporates them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

The meal was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish the remaining portion in the cupboard left over from making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I enjoy them often. Following this approach, I believed it would be beneficial to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. The additional taste, paired with a cheese crust, shallot, butter and a dash of cream or liquid, transforms a single cob into a hearty and very fulfilling dish for two.

Feeds two people well

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40-50g parmesan rind – shred and save leftover cheese
• 100ml double cream, optional
• Salt and black pepper
• Extra-virgin olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, slice off the kernels lengthwise, then break up the cobs by hand. After that, using a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, bring to a boil, then turn down to a simmer, put a lid on and allow to simmer slowly.

Heat the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, sauté softly, mixing, for about five minutes, until soft, then include the corn and pasta, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, bring to a boil, then turn down to a simmer and cook, stirring frequently, for about 7 minutes, until the pasta is firm to the bite and the mixture is loose and creamy; include more water if needed. Season to taste, and serve garnished with additional butter and a dusting of the reserved grated parmesan.