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Parmesan rinds are the best sustainable kitchen trick – like a cheesy stock cube, they enhance stews, gravies and all sorts, adding incredible taste in the form of savory richness and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish was a happy accident, and left me and my family drooling for more. I was planning a classic tomato orzo to use up the remaining portion in the pantry remaining after making a pasta salad, but wanted something more seasonal. 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 believed it would be good to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. The additional taste, combined with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a hearty and deeply satisfying meal for two people.

Feeds two people well

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40-50g parmesan rind – shred and save leftover cheese
• 100ml double cream, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, place it upright, cut off the kernels in long strips, then break up the cobs by hand. After that, using a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750ml water, bring to a boil, then turn down to a simmer, put a lid on and allow to simmer slowly.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, mixing, for about 5 minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, bring to a simmer and cook 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 simmer, stirring frequently, for about 7 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 topped with additional butter and a sprinkling of the reserved grated parmesan.