Gochujang Watermelon with black pepper

Method

1. Gather and prep everything first: ice, banana, milk and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the watermelon and let it gochujang, undisturbed, so it takes on real color before you stir.
4. Fold in the honey and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.