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The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich soups, gravies and all sorts, adding incredible taste in the form of umami depth and creamy texture. Kept in the fridge or freezer, they last for a very long time. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

The meal was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish that half-bag in the cupboard left over from making a pasta salad, but wanted something more seasonal. Sweet corn on the cob 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 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. That extra flavour, combined with a parmesan rind, onion, dairy spread and a splash of cream or water, turns a single cob into a generous and deeply satisfying dish for two.

Feeds two people well

• One ear of sweet corn
• 50g butter
• One medium-sized onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100ml double cream, optional
• Salt and black pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. Next, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then reduce to a gentle boil, cover and allow to simmer slowly.

Melt the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, mixing, for about 5 minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and simmer, mixing often, for about 7 minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a sprinkling of the reserved grated parmesan.