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The hard ends of Parmesan cheese represent the best zero-waste hack – acting as a savory flavor bomb, they enhance soups, gravies and various dishes, providing incredible taste in the form of savory richness and smooth consistency. Stored in the refrigerator or freezer, they last for a very long time. 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.

Corn and Orzo Delight

This dish was a happy accident, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to use up that half-bag in the cupboard left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs 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 believed it would be beneficial to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a parmesan rind, onion, dairy spread and a splash of cream or water, turns a single cob into a hearty and very fulfilling dish for two.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, optional
• Sea salt and ground pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then break up the cobs by hand. Next, using a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of 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 separate big skillet on a medium-low heat. Add the onion and garlic, cook gently, stirring, for about five minutes, until tender, then include the corn and pasta, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, bring to a boil, then lower to a gentle boil and simmer, mixing often, for about 7 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 dish up topped with additional butter and a sprinkling of the saved shredded cheese.