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The hard ends of Parmesan cheese are the best sustainable kitchen trick – acting as a savory flavor bomb, they enhance stews, gravies and various dishes, providing pure deliciousness 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 budget-friendly, rich corn and pasta dish that transforms a few simple ingredients 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 finish the remaining portion in the cupboard left over from making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I enjoy them often. Following this approach, I believed it would be beneficial to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, paired with a cheese crust, shallot, dairy spread and a splash of cream or water, turns a single cob into a generous and deeply satisfying dish for two.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• One medium-sized onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. After that, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750ml water, bring to a boil, then reduce to a gentle boil, put a lid on and allow to simmer slowly.

Melt the butter in a second large pan on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until soft, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the pasta pot, heat until boiling, then lower to a gentle boil and cook, stirring frequently, for about seven 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 serve topped with extra butter and a dusting of the saved shredded cheese.