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The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich soups, sauces and all sorts, providing pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that transforms a handful of basic items into cozy fall food.

Creamed Corn Orzo

This dish came about by chance, and left me and my family drooling for more. I was planning a traditional tomato pasta to use up that half-bag in the cupboard 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 during their brief season I eat them weekly. Following this approach, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, combined with a cheese crust, shallot, dairy spread and a splash of cream or water, turns a single cob into a hearty and very fulfilling meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• Sea salt and ground pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, place it upright, cut off the kernels in long strips, then break up the cobs by hand. Next, with a spoon, quickly scrape the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then turn down to a simmer, cover and leave to cook on a low heat.

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 soft, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, heat until boiling, then lower to a gentle boil and cook, mixing often, for about 7 minutes, until the pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Season to taste, and serve garnished with additional butter and a dusting of the reserved grated parmesan.