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The hard ends of Parmesan cheese are the ultimate zero-waste hack – like a cheesy stock cube, they enhance soups, sauces and all sorts, adding incredible taste in the form of umami depth and smooth consistency. Kept in the fridge or freezer, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

This dish was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I eat them weekly. Following this approach, I thought it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. That extra flavour, combined with a parmesan rind, onion, dairy spread and a dash of cream or liquid, turns a single cob into a generous and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100ml double cream, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, cut off the kernels in long strips, then break up the cobs by hand. Next, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, heat until boiling, then reduce to a gentle boil, put a lid on and allow to simmer slowly.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about 5 minutes, until soft, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, heat until bubbling and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the orzo pan, bring to a boil, then lower to a gentle boil and simmer, 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 additional butter and a dusting of the reserved grated parmesan.