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The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enhance stews, gravies and all sorts, adding incredible taste in the form of savory richness and smooth consistency. Kept in the fridge or freezer, they last for a very long time. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that converts a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to finish that half-bag in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season 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 thick, tasty residue and the used cores. That extra flavour, combined with a parmesan rind, onion, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a generous and very fulfilling dish for two.

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 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• Salt and black 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, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750ml water, heat until boiling, then turn down to a simmer, cover and leave to cook on a low heat.

Heat 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 saute for three minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, heat until boiling, then turn down to a simmer and cook, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up topped with extra butter and a dusting of the saved shredded cheese.