I love to season dishes with ingredients that add heat, whether that’s pepper, chilli or ginger. My “spicy food heritage” has influenced my palate, but as a professional chef, I find that adding a little warmth rounds out and enhances other flavours, making sweet things taste sweeter, and creaminess taste richer.

Korean chilli flakes (gochugaru) add a vibrant red colour here, and are far less spicy than, say, Thai chillies. Gochugaru is available in coarse and fine flakes, and I recommend coarse for this recipe. The sweet-savoury dressing evokes the flavours of kimchi. Paired with chunks of juicy watermelon and rich fior di latte, it makes this an incredibly refreshing dish to enjoy in the hotter months.