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Parmesan rinds represent the best sustainable kitchen trick – like a cheesy stock cube, they enhance stews, gravies and all sorts, providing pure deliciousness in the form of umami depth and smooth consistency. Kept in the fridge or freezer, they last for a very long time. This week’s recipe incorporates them in a thrifty, rich corn and pasta dish that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

This dish came about by chance, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to use up that half-bag in the pantry remaining after making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I enjoy them often. Following this approach, I thought it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a hearty and deeply satisfying meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40-50g parmesan rind – shred and save leftover cheese
• 100ml double cream, if desired
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then separate the cobs manually. After that, with a spoon, swiftly remove the starchy, milky pulp 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, cover and allow to simmer slowly.

Melt the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the pasta pot, bring to a boil, 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 serve topped with additional butter and a dusting of the reserved grated parmesan.