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The hard ends of Parmesan cheese represent the best zero-waste hack – acting as a savory flavor bomb, they enrich soups, sauces and all sorts, providing pure deliciousness in the form of savory richness and smooth consistency. Kept in the fridge or icebox, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that converts a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

The meal came about by chance, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the cupboard 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 while they are available I eat them weekly. In the spirit of this column, I believed it would be beneficial to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the spent cobs. The additional taste, combined with a cheese crust, onion, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a generous and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then break up the cobs by hand. After that, using a spoon, swiftly remove the thick, creamy residue 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, put a lid on and allow to simmer slowly.

Heat the butter in a second large pan on a medium-low heat. Put in the onion and garlic, cook gently, mixing, for about 5 minutes, until soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, double cream, if using, 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; include more water if needed. Adjust flavors with salt and pepper, and dish up garnished with additional butter and a sprinkling of the reserved grated parmesan.