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Parmesan rinds represent the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance stews, sauces and all sorts, providing incredible taste in the form of savory richness and smooth consistency. Kept in the fridge or freezer, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

The meal came about by chance, and left me and my family drooling for more. I was planning a classic tomato orzo to use up that half-bag in the pantry left over from making a cold pasta dish, but desired a dish fitting the season. 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 thought 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, paired with a parmesan rind, shallot, butter and a dash of cream or liquid, transforms a one ear of corn into a hearty 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, 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, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. After that, using a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, bring to a boil, then turn down to a simmer, put a lid on and leave to cook on a low heat.

Heat the butter in a second large pan on a medium-low heat. Add the onion and garlic, cook gently, stirring, for about five minutes, until soft, then include the corn and pasta, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, heat until boiling, then turn down to a simmer and cook, mixing often, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a dusting of the reserved grated parmesan.