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The hard ends of Parmesan cheese represent the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance stews, gravies and all sorts, providing incredible taste in the form of savory richness and smooth consistency. Kept in the refrigerator or freezer, they last for a very long time. Today's culinary creation incorporates them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

This dish was a happy accident, and had everyone asking for seconds. I was planning a classic tomato orzo to use up that half-bag in the pantry left over from making a cold pasta dish, 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. Following this approach, I thought 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, paired with a parmesan rind, onion, butter and a splash of cream or water, turns a one ear of corn into a hearty and deeply satisfying dish for two.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 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

To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then separate the cobs manually. After that, with 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, put a lid on and leave to cook on a low heat.

Melt the butter in a second large pan on a medium-low heat. Add the onion and garlic, sauté softly, stirring, for about 5 minutes, until tender, then add the corn kernels and orzo, 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, mixing to prevent sticking or burning.

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 seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve garnished with additional butter and a dusting of the reserved grated parmesan.