Never Discard Your Parmesan Rind – It's a Superb Flavor Booster – Recipe

Parmesan rinds are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, sauces and various dishes, adding incredible taste in the form of savory richness and smooth consistency. Stored in the fridge or icebox, they last for a very long time. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that transforms a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up that half-bag in the cupboard left over from making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob 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 just the sweet kernels, but also the thick, tasty residue and the used cores. That extra flavour, paired with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a hearty and very fulfilling meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, skinned and diced
• Two cloves of garlic, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100ml double cream, if desired
• Salt and black pepper
• Extra-virgin 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, quickly scrape the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot 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.

Melt the butter in a second large pan on a medium-low heat. Add the onion and garlic, sauté softly, stirring, for about five minutes, until soft, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, bring to a boil, then lower to a gentle boil and cook, stirring frequently, for about 7 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 garnished with extra butter and a sprinkling of the reserved grated parmesan.