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The hard ends of Parmesan cheese are the ultimate zero-waste hack – like a cheesy stock cube, they enhance stews, gravies and various dishes, adding incredible taste in the form of savory richness and creamy texture. Stored in the fridge or freezer, 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. I was planning a classic tomato orzo to use up that half-bag in the pantry left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I eat them weekly. Following this approach, I thought it would be good to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the used cores. That extra flavour, paired with a parmesan rind, shallot, dairy spread and a splash of cream or water, transforms a single cob into a generous and very fulfilling dish for two.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, if desired
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then separate the cobs manually. After that, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Put the spent cobs in a pan with 750ml water, heat until boiling, then turn down to a simmer, cover and allow to simmer slowly.

Heat the butter in a second large pan on a medium-low heat. Add the onion and garlic, cook gently, mixing, for about 5 minutes, until tender, then include the corn and pasta, 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.

Drain the warm corn broth into the orzo pan, 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; add a little extra water to loosen. Season to taste, and dish up topped with extra butter and a sprinkling of the saved shredded cheese.