Exclusive: Baroness Warsi says electoral fraud cost Tories the election

The Tory chairman tells me that Labour “absolutely” benefited.

In my interview with Sayeeda Warsi, the chairman of the Conservative Party and minister without portfolio, in this week's New Statesman, she makes a remarkable claim about the extent of electoral fraud at the last general election.

From the piece (not yet online):

"At least three seats where we lost, where we didn't gain the seat, based on electoral fraud. Now, could we have planned for that in the campaign? Absolutely not."

This is the first time a senior minister has made such a blunt and specific allegation about the impact of electoral fraud on the general election result. Can she reveal the names of those seats? "I think it would be wrong to start identifying them," she says, but adds: "It is predominantly within the Asian community. I have to look back and say we didn't do well in those communities, but was there something over and above that we could have done? Well, actually not, if there is going to be voter fraud."

I asked Warsi if she believed the Labour Party in those three seats had benefited from the alleged fraud. Her answer?

Absolutely.

The BBC has followed up on my interview and spoken to a Labour Party spokesman who says the claims are "unsubstantiated" and urges the Tory chairman to share any evidence she has with the authorities.

Watch this space.

UPDATE:

Over on the Mirror site, Kevin Maguire writes:

If she has evidence of ballot rigging, Baroness Warsi has a public duty to produce it. Democracy is precious and must be protected at all costs. If a number of MPs are sitting in the House of Commons without electoral legitimacy, we need to rerun those contests. So Baroness Warsi must go public. And if she doesn't, I'll draw the conclusion that the petulant peer's just shouting her mouth off again.

ConservativeHome's Tim Montgomerie has also blogged on the story here.

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