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The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance stews, gravies and various dishes, adding pure deliciousness in the form of savory richness and smooth consistency. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, rich corn and pasta dish that converts a few simple ingredients 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 classic tomato orzo to use up the remaining portion in the cupboard 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 eat them weekly. Following this approach, 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, paired with a cheese crust, onion, dairy spread and a dash of cream or liquid, turns a single cob into a hearty and very fulfilling dish for two.

Feeds two people well

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, skinned and diced
• Two cloves of garlic, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover 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, slice off the kernels lengthwise, then separate the cobs manually. After that, with a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then turn down to a simmer, put a lid on and leave to cook on a low heat.

Heat the butter in a separate big skillet on a medium-low heat. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until tender, then include the corn and pasta, and cook for three more 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 pasta pot, bring to a boil, then lower to a gentle boil and simmer, stirring frequently, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve garnished with extra butter and a sprinkling of the reserved grated parmesan.