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The hard ends of Parmesan cheese are the best sustainable kitchen trick – like a cheesy stock cube, they enhance stews, sauces and various dishes, adding incredible taste in the form of umami depth and creamy texture. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation incorporates them in a budget-friendly, creamy corn orzo that transforms a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to use up that half-bag 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 autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I enjoy them often. Following this approach, I thought it would be good to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. The additional taste, paired with a parmesan rind, shallot, butter and a splash of cream or water, transforms a one ear of corn into a hearty and very fulfilling meal for two people.

Feeds two people well

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100ml double cream, if desired
• Salt and black pepper
• Extra-virgin 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 thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750ml water, heat until boiling, then reduce to a gentle boil, put a lid on and leave to cook on a low heat.

Heat the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about five 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 saved corn residue, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and cook, mixing often, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve topped with additional butter and a dusting of the saved shredded cheese.