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The hard ends of Parmesan cheese are the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance stews, gravies and all sorts, providing pure deliciousness in the form of umami depth and smooth consistency. Kept in the refrigerator or icebox, they last for a very long time. Today's culinary creation uses them in a thrifty, creamy corn orzo that converts a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

This dish was a happy accident, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to use up the remaining portion in the pantry 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 thought it would be good to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, combined with a cheese crust, shallot, dairy spread and a dash of cream or liquid, turns a one ear of corn into a generous and very fulfilling dish for two.

Feeds two people well

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then separate the cobs manually. Next, with a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of 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 second large pan on a medium-low heat. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until tender, then include the corn and pasta, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, heat until bubbling and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the pasta pot, heat until boiling, then lower to a gentle boil and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Season to taste, and dish up garnished with extra butter and a sprinkling of the saved shredded cheese.