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Parmesan rinds represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enrich stews, sauces and all sorts, providing incredible taste in the form of umami depth and smooth consistency. Stored in the refrigerator 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 comforting autumn fare.

Corn and Orzo Delight

The meal came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to finish that half-bag in the cupboard remaining after making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I eat them weekly. In the spirit of this column, 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, combined with a cheese crust, shallot, butter and a splash of cream or water, turns a one ear of corn into a generous and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 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, if desired
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then break up the cobs by hand. Next, using a spoon, swiftly remove the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750ml water, heat until boiling, then turn down to a simmer, cover and leave to cook on a low heat.

Heat the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, mixing, for about five minutes, until soft, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the saved corn residue, bring to a simmer and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and cook, mixing often, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve garnished with extra butter and a sprinkling of the saved shredded cheese.