Never Discard Your Parmesan Rind – It's a Superb Stock Cube – Recipe

Parmesan rinds are the best zero-waste hack – acting as a savory flavor bomb, they enrich soups, gravies and various dishes, providing incredible taste in the form of umami depth and creamy texture. Stored in the fridge or icebox, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that transforms a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish was a happy accident, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to use up that half-bag in the cupboard left over from making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I eat them weekly. Following this approach, 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. That extra flavour, paired with a parmesan rind, onion, dairy spread and a splash of cream or water, turns a single cob into a generous and deeply satisfying dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• Salt and black pepper
• Extra-virgin olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. After that, with a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750ml water, heat until boiling, then reduce to a gentle boil, put a lid on 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 five minutes, until soft, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and cook, stirring frequently, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Season to taste, and dish up garnished with extra butter and a dusting of the reserved grated parmesan.