Miliband: We can win the election

Foreign Secretary David Miliband urges Labour to defend its record, be candid about its strengths an

At the next election, foreign policy can be a winner for Labour. But only if we demonstrate why it is integral to Britain’s security and opportunity, set out a clear vision of British foreign policy that draws on our values, and show why progressive ends cannot be delivered by conservative means.

Foreign policy used to be considered enemy territory for the left. It was the realm where national interest had to take precedence over progressive values.

I think that version of foreign policy is out-dated. The promotion of our values are not a distraction from national interests, but the best way of securing them.

By progressive values, I really mean the two traditions that gave birth to this party: the radical liberal tradition that emphasises individual freedom and democratic rights; and the social democratic emphasis on a more just and equal distribution of resources. Both are critical to furthering our national interests.

Promoting democracy and human rights is the best way of protecting Britain. The main threats to security emanate from countries in weak states, with little rule of law, and no democratic accountability; or authoritarian states where power is unchecked.

Reducing inequalities in income, wealth and power are not only desirable things in their own right, they contribute to a safer world.

The Tories now claim to agree with our goals. But David Cameron says that “progressive ends will best be met through conservative means.” And that is the new con, in Cameron’s conservatives. You cannot deliver progressive ends by Tory isolationism from Europe and Tory anti-statism.

Think of the things we want to achieve in the world, and imagine how you do them without a strong European Union. Democracy has taken root in eastern Europe, in large part, because of the attraction of joining the largest single market in the world. When the EU sets new low-carbon vehicle emission standards, it transforms the global car market. Inequality will only be addressed by the EU playing its part in securing a conclusion to the Doha trade round.

The Tories excessive faith in the power of the nation is ill-suited to an interdependent world. But so too is the Tories excessive scepticism in the power of the state. Climate change will not be addressed without incentives to move from high carbon to low carbon technology. Financial markets need more effective regulation. Poverty will not be tackled without large transfers of income. On their own markets, do not produce the global public goods we need; markets have to be shaped by states.

If the Tories were in power. I fear the Tories would oscillate between hubris and fatalism: between thinking they can achieve more than they can with the means at their disposal; and then retreating to a more conventional foreign policy, preserving narrowly defined national interests, forgetting that poverty and authoritarianism will store up problems that will spill over into our borders.

So my message is simple. We can win the next election because it is our party that has the right values to deliver security and opportunity. We must defend our record, by being candid about its strengths and weaknesses. We must set out a bold vision. And we must show why conservatives means cannot deliver our progressive ends.

David Miliband is the  President and CEO of the International Rescue Committee
He was foreign secretary from 2007 until 2010 and MP for South Shields from 2001 until this year. 

HEINZ BAUMANN/GALLERY STOCK
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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad