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Parmesan rinds are the best sustainable kitchen trick – like a cheesy stock cube, they enrich stews, sauces and all sorts, providing pure deliciousness in the form of umami depth and creamy texture. Kept in the refrigerator or freezer, they last for a very long time. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that transforms a few simple ingredients into cozy fall food.

Creamed Corn Orzo

This dish came about by chance, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the pantry left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I enjoy them often. Following this approach, I believed it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, combined with a parmesan rind, onion, dairy spread and a splash of cream or water, turns a one ear of corn 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
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, if desired
• Sea salt and ground pepper
• Extra-virgin olive oil, to finish

To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. After that, with a spoon, swiftly remove the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan 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, mixing, for about 5 minutes, until tender, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, bring to a boil, then lower to a gentle boil and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Season to taste, and serve topped with extra butter and a dusting of the saved shredded cheese.