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Laurie Penny on Nadine Dorries, abortion and newspeak on the right

Dorries's propaganda reveals ugly truths about the coalition's version of "choice".

On the Guardian's Comment Is Free today, Nadine Dorries attempts to justify proposals she is spearheading to restrict women's access to legal abortion and deny proper sex education to young girls.

I have already written about the venal, illiberal campaign in Westmister to force women who wish to terminate pregnancies to go through counselling with an "independent provider" -- likely, in practice, to mean "biased and illiberal" religious counsellors, according to a spokesperson for Abortion Rights UK.

I have also written about how Dorries and some lobbyists are seeking to force these changes through without a vote,and the further hurdles that this will place on the already demeaning and unecessary process of accessing legal abortion in this country. However, one sentence in particular jumps out in Dorries' article, which we will assume was written by Dorries herself and not drafted on her behalf by Christian lobbyists:

At present, the only place a woman can receive pre- or post-abortion counselling paid for by the state is from an abortion provider - who has a clear financial interest in the ultimate decision the woman makes.

Two thoughts immediately occur:

1. If profit is an unacceptable vested interest when private companies are involved in abortion provision, why is it acceptable when it comes to the provision of any other healthcare service?

2. Why does it never, ever occur to Conservatives and other free-market fundamentalists that doctors and other public servants might have other reasons for offering the services they provide besides financial gain? In fact, of all the private companies who currently offer healthcare services in this country, abortion providers are perhaps the most necessary and humane, as their independence offers a crucial lifeline for women too desperate or traumatised by an NHS service in which doctors are allowed to withhold treatment for "moral" reasons.

The government's determination to increase competition in public services automatically assumes that profit is the overriding motive for anyone who works in healthcare, social care or education. It assumes that human beings are naturally selfish, and must be threatened and goaded into doing their jobs properly. That is no way to run a country.

In her article, Dorries speaks of "increasing choice" for women -- by giving them no choice but to go through counselling if they need an abortion. This, too, points to something really venal in coalition newspeak that should worry all of us, whether or not we support a woman's right to safe, legal abortion.

Whether they are discussing cutting public services or obstructing abortion access, the language of "choice" is always employed when confiscating people's most basic rights. We're not restricting access to higher education -- we're letting you choose whether you want to pay £8,000 or £18,000 a year!

The left, too, is guilty of equivocating, of parroting the neo-liberal language of "choice" when we really mean to speak of "rights".

The language of rights and freedoms has corroded over the past three decades, in part because centre-left governments have been quick to adopt managerial rhetoric, to speak of "outcomes" and "choices" whenever it seemed that social justice and human dignity might not play well to the Murdoch press. (Adam Curtis' excellent documentary The Trap is a great explanation of the history and ideology behind this managerial discourse of 'choice'.)

The "pro-choice" campaign is as good a flashpoint as any. Speaking of protecting women's "choices" is a mitigated way, toothless way of discussing what's really at stake -- every woman's right to have control over what happens to her body, every woman's right not to be forced to undergo pregnancy and labour against her will when there are medical alternatives.

Speaking of the "right to choose" is a reasonable and decent compromise, but a compromise nonetheless.

Across the left, we must not allow ourselves to capitulate to the managerial language of the right, because they will always be better at it than us, by virtue of really meaning it. We need to stop talking about choice, and start talking about rights -- whether that's the right to healthcare, housing and a decent standard of living, or the right to access abortion services without being forced to undergo counselling, as if we were unable to cope with the responsibility of freedom.

Laurie Penny is a contributing editor to the New Statesman. She is the author of five books, most recently Unspeakable Things.

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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