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Parmesan rinds are the best zero-waste hack – like a cheesy stock cube, they enrich stews, sauces and various dishes, adding incredible taste in the form of umami depth and smooth consistency. Kept in the refrigerator 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.

Corn and Orzo Delight

This dish was a happy accident, and left me and my family drooling for more. I was planning a traditional tomato pasta to finish the remaining portion in the cupboard remaining after making a cold pasta dish, 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 enjoy them often. In the spirit of this column, I believed it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. The additional taste, combined with a cheese crust, onion, butter and a splash of cream or water, turns a one ear of corn into a generous and very fulfilling meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, 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

For maximum taste from the corn, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. After that, using 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, cover and leave to cook on a low heat.

Heat the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, sauté softly, 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.

Drain the warm corn broth into the pasta pot, bring to a boil, then lower to a gentle boil and simmer, stirring frequently, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with additional butter and a sprinkling of the saved shredded cheese.