Tory majority, or Labour lead in a hung parliament? What a way to kick off . . .

The election campaign begins.

The choppers are out in force, with aerial pics of the Brown motorcade making the one-mile drive back from Buckingham Palace. My former colleagues at Sky News are in "split-screen" mode, with David Cameron on one half, gesticulating and pontificating, and a locked-off shot of a solitary policeman standing outside 10 Downing Street.

So what's the mood inside the bunker? A Brown aide tells me that the PM has a spring in his step. "He's at his best when faced with a tough challenge but he knows he has a plan, so he's fine," says the aide.

And I can believe it. I doubt that the Prime Minister will be punching the back of the front seat of his Jaguar this morning. Not if he's got a copy of the Guardian inside the car with him. The paper's latest ICM poll shows the Tory lead over Labour cut to 4 points for the first time in almost two years -- a lead that, if replicated on 6 May, would leave Labour as the largest single party in the House of Commons.

The Guardian's Julian Glover writes:

On a uniform national swing, these figures could leave Labour 30 seats short of an overall majority. Even if the Tories perform better than average in marginal seats -- as most people expect -- David Cameron would struggle to establish a secure parliamentary basis for power.

Amazing, eh? Who'd have predicted it? Not the great and the good of the anti-Brown lobby or commentariat. And certainly not the arch-critic of all things Brown, John Rentoul of the Independent on Sunday. Only a few weeks ago, John was telling me he had no doubt in his mind that Cameron's Conservatives would win a comfortable, double-digit parliamentary majority. This morning, according to a Paul Waugh tweet, John said:

Nobody, certainly not me, expected Gordon Brown to be in the position he is today.

Not quite. For the last time (I promise!), let me refer you all to the rather prescient column that James Macintyre and I wrote for the NS in June, in the wake of Labour's disastrous performance in the Euro elections, in which we referred to the "Tories' precarious electoral position" and concluded:

If . . . the Brown government can concentrate the country's attention on public services and public spending, Labour may well still stand a fighting chance of a hung parliament at next year's general election.

It's a suggestion, a prediction, that James and I have long stood by. Bring on 6 May!

UPDATE: Before I'm denounced by Tory trolls "below the line" as a "Labour spin doctor", let me apologise for failing to acknowledge above that there is, in fact, another reputable poll out today -- by YouGov for the Sun -- which tells a somewhat different story. The YouGov survey shows the Tories have reopened a 10-point lead over Labour -- which is, of course, the margin they need to maintain in order to win an overall majority next month.

So is the ICM poll just a "rogue", as some Tory sympathisers have suggested? Who knows? Don't forget: as a wise man once said, rogue polls tend to be polls you don't like. And even the YouGov survey shows an increase in the Labour share (from 29 to 31 per cent). So I still think there's reason for Brown, and Labour supporters, to be cheerful this morning.

 

Mehdi Hasan is a contributing writer for the New Statesman and the co-author of Ed: The Milibands and the Making of a Labour Leader. He was the New Statesman's senior editor (politics) from 2009-12.

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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