Yeah, and the ten best recipes for goat's cheese. Ugh. Mind you (off-topic red alert...), I made chilli con carne last night, more or less following Henry Dimbleby's method, and it was very good indeed. I did use crushed chilli flakes instead of fresh chillies, and I added a tablespoon of sundried tomato paste (if I'm having something tomatoey, I want a bit of intensity) and a good dose of dried oregano. And home-made chicken stock. And no chilli powder. Definitely not required. Also, I made a soffrito first, frying the garlic and chilli for a minute or two before adding the veg to sweat for 20 minutes. Sine qua non. Must be the Italian in me. I don't understand adding garlic to a pan of sauce without frying it first.