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Parmesan rinds are the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance stews, sauces and all sorts, adding pure deliciousness in the form of umami depth and creamy texture. Kept in the fridge or icebox, they keep almost indefinitely. This week’s recipe incorporates them in a thrifty, creamy corn orzo that transforms a few simple ingredients into cozy fall food.

Corn and Orzo Delight

This dish came about by chance, and left me and my family drooling for more. I was planning a classic tomato orzo to finish the remaining portion in the cupboard left over from making a pasta salad, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I enjoy them often. In the spirit of this column, 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. The additional taste, combined with a parmesan rind, shallot, butter and a dash of cream or liquid, turns a one ear of corn into a generous and very fulfilling dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – shred and save leftover cheese
• 100ml double cream, if desired
• Salt and black 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. After that, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750ml water, bring to a boil, then reduce to a gentle boil, cover and allow to simmer slowly.

Melt the butter in a second large pan on a medium-low heat. Add 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, 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 lower to a gentle boil and simmer, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a sprinkling of the saved shredded cheese.