Simon is full of inspiration and new information about PEPPER.

So he's got a lovely recipe for a WHITE PEPPER CHICKEN CONGEE.

Rinse a cup of Jasmine rice.

Add it to a pot with 7 cups of chicken stock, 1 chicken breast and 1 thumb-sized piece of ginger, finely chopped.

Simmer gently for 45 minutes until the rice breaks down.

Remove the chicken breast from the pot and shred it to go back into the congee. Season well with salt and LOTS (talkin' a whole tablespoon here) of our hero ingredient - ground white pepper.

Top with a sprinkle of chopped spring onion, a drizzle of sesame oil and maybe even another sprinkle of ground white pepper! Serve!

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