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Parmesan rinds are the ultimate zero-waste hack – like a cheesy stock cube, they enhance stews, gravies and all sorts, providing incredible taste in the form of umami depth and creamy texture. Kept in the refrigerator or icebox, they last for a very long time. Today's culinary creation uses them in a thrifty, creamy corn orzo that transforms a few simple ingredients 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 use up the remaining portion in the cupboard remaining after making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I eat them weekly. Following this approach, I believed it would be good to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, combined with a cheese crust, onion, butter and a splash of cream or water, turns a single cob into a generous and very fulfilling meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. After that, with a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then reduce to a gentle boil, put a lid on and leave to cook on a low heat.

Melt the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

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 7 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 extra butter and a sprinkling of the saved shredded cheese.