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Parmesan rinds are the ultimate sustainable kitchen trick – like a cheesy stock cube, they enrich soups, sauces and all sorts, adding incredible taste in the form of umami depth and smooth consistency. Stored in the refrigerator or icebox, they last for a very long time. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that transforms 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 cupboard remaining after making a pasta salad, 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 eat them weekly. Following this approach, I believed it would be beneficial to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. That extra flavour, paired with a cheese crust, onion, butter and a dash of cream or liquid, turns a one ear of corn into a hearty and very fulfilling meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100ml double cream, optional
• Salt and black 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 separate the cobs manually. After that, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750ml water, bring to a boil, then reduce to a gentle boil, cover and leave to cook on a low heat.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, stirring, for about 5 minutes, until soft, then add the corn kernels and orzo, and saute for three 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.

Drain the warm corn broth into the pasta pot, bring to a boil, 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 serve topped with additional butter and a dusting of the reserved grated parmesan.