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The hard ends of Parmesan cheese are the best zero-waste hack – acting as a savory flavor bomb, they enrich stews, gravies and all sorts, adding incredible taste in the form of umami depth and smooth consistency. Kept in the fridge or freezer, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

The meal was a happy accident, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to finish the remaining portion in the cupboard left over from making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I enjoy them often. Following this approach, I believed it would be good to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a generous and deeply satisfying 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, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• Salt and black pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. Next, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, heat until boiling, then turn down to a simmer, cover and leave to cook on a low heat.

Melt the butter in a separate big skillet on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about five minutes, until tender, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, double cream, if using, and the saved corn residue, heat until bubbling and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

Drain the warm corn broth into the orzo pan, heat until boiling, then turn down to a simmer and simmer, stirring frequently, for about seven 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 extra butter and a dusting of the saved shredded cheese.