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Parmesan rinds represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, gravies and all sorts, providing incredible taste in the form of umami depth and smooth consistency. Stored in the fridge or freezer, they keep almost indefinitely. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that converts a handful of basic items into cozy fall food.

Corn and Orzo Delight

The meal 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 remaining after making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and during their brief season I enjoy them often. In the spirit of this column, I believed it would be beneficial to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the spent cobs. The additional taste, paired with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a generous and deeply satisfying dish for two.

Feeds two people well

• 1 fresh corn cob
• 50g butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100ml double cream, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. Next, 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 reduce to a gentle boil, 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, mixing, 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 reserved corn pulp, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, heat until boiling, 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; include more water if needed. Adjust flavors with salt and pepper, and dish up topped with additional butter and a sprinkling of the saved shredded cheese.