The real reason for Cameron's sinister alliance

Like Thatcher and Reagan during the Cold War, Cameron now believes that "the enemy of my enemy is my

Why has David Cameron, an ostensible moderniser at home, aligned himself with a ragbag of far-right parties abroad? Both Denis MacShane and Timothy Garton Ash express incredulity at Cameron's decision today but neither comes close to understanding the Tory leader's motives.

It is worth remembering that Cameron first promised to form a new Eurosceptic alliance for entirely domestic reasons during the Tory leadership election. The decision to leave the mainstream European People's Party was a sop to the Jurassic wing of the Conservative Party and, as my colleague James Macintyre writes this week, a thinly veiled attempt to outflank his right-wing leadership rival Liam Fox.

MacShane suggests that Cameron could have reneged on his promise, as he has done with others, but this underestimates the fanatical hold Euroscepticism has on today's Conservative Party. As a political force, Conservatism has often defined itself by its opponents. The party's bêtes noires in the Eighties included the Soviet Union, Arthur Scargill, the IRA and European federalism. Of these foes, federalism is the only one left standing and the party's obsession with the issue has risen accordingly.

The ascension of the sinister Polish MEP Michal Kaminski to the leadership of the new group reflects the revival of the belief that "the enemy of my enemy is my friend". Just as Margaret Thatcher and Ronald Reagan were prepared to support General Pinochet and the Contras as bulwarks against communism, so Conservatives today are willing to unite with the far right in opposition to the present EU. Appropriately enough, during the period when Pinochet was detained in Britain, Kaminski rushed to the country to pay personal tribute to the fallen tyrant.

As Garton Ash writes:

In 1999, he visited Britain to present what is described as a gorget embossed with an image of the Virgin Mary to General Augusto Pinochet. "This was the most important meeting of my whole life. Gen Pinochet was clearly moved and extremely happy with our visit," Kaminski told the BBC's Polish service.

The final motive for the new Eurosceptic alliance is that the Conservatives know and relish the fact they can get away it. As a political issue, Europe has never detained either the electorate or the media for long. The challenge for pro-Europeans is to change this. And soon.

George Eaton is political editor of the New Statesman.

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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