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The hard ends of Parmesan cheese are the best zero-waste hack – acting as a savory flavor bomb, they enhance soups, gravies and all sorts, providing pure deliciousness in the form of umami depth and smooth consistency. Kept in the fridge or icebox, they last for a very long time. Today's culinary creation incorporates 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 came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish the remaining portion in the pantry left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I enjoy them often. In the spirit of this column, I believed it would be good to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, combined with a cheese crust, shallot, dairy spread and a dash of cream or liquid, turns a one ear of corn into a generous and very fulfilling meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250g orzo
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• 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 break up the cobs by hand. After that, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then reduce to a gentle boil, put a lid on and allow to simmer slowly.

Heat the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, mixing, for about five minutes, until soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and simmer, stirring frequently, 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 serve topped with extra butter and a dusting of the reserved grated parmesan.