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Parmesan rinds are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enhance stews, gravies and all sorts, adding pure deliciousness in the form of savory richness and smooth consistency. Stored in the fridge or freezer, they keep almost indefinitely. Today's culinary creation incorporates them in a budget-friendly, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

This dish was a happy accident, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to finish that half-bag in the cupboard left over from making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I eat them weekly. In the spirit of this column, I thought it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. That extra flavour, combined with a cheese crust, shallot, dairy spread and a dash of cream or liquid, turns a one ear of corn into a hearty and deeply satisfying meal for two people.

Feeds two people well

• One ear of sweet corn
• 50g butter
• One medium-sized onion, skinned and diced
• Two cloves of garlic, peeled and roughly chopped
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100ml double cream, optional
• 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 break up the cobs by hand. 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, bring to a boil, then turn down to a simmer, cover and leave to cook on a low heat.

Melt the butter in a separate big skillet on a moderate flame. Add the onion and garlic, sauté softly, stirring, for about 5 minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, heat until boiling, then lower to a gentle boil and simmer, stirring frequently, for about 7 minutes, until the pasta is firm to the bite and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with extra butter and a sprinkling of the reserved grated parmesan.