So what happens to the aid budget in an "age of austerity"?

Harriet Harman is right to draw our attention to the coalition's approach to development spending.

It wasn't just the NHS budget that the Cameroons pledged to ringfence and protect in opposition, as part of their failed "detoxification" and rebranding of the Conservative Party between 2005 and 2010. The aid budget, we were told, would be protected too - Bono appeared via video link at the Tories' annual conference in 2009 to heap praise on Cameron and co for signing up to the 0.7 per cent pledge.

But let's be honest: the aid budget isn't an issue that tends to be at the top of politicians' or journalists' priority lists. It can be so easily overlooked, forgotten and/or ignored.

So yesterday, in a speech at the London School of Economics, Labour's deputy leader, Harriet Harman, who is also the Shadow Secretary of State for International Development, was right to flag up the "fragile" nature of the Conservatives' pledge on international aid and the need for a Labour-led grassroots campaign to keep up pressure on the coalition to deliver for the developing world:

With the Tory Party commitment to the 0.7 per cent being fragile , with the opposition from within their own ranks so virulent, with growing public anger about the effect of the cuts on domestic priorities, alongside a strong public belief that "charity begins at home", no-one should take it for granted that the Tories will inevitably deliver on their pledge. The fact that the two parties of the coalition government and the official opposition all agree on this target should not lull anyone into a false sense of security that its achievement is a foregone conclusion.

So, we cannot simply wait for the pledge to be honoured, we must remake our arguments for it. It is time for "a Keep the 0.7per cent / 2013 promise" campaign. We are launching it next week. I am sure that we can look to young people, the churches, the aid agencies and our diaspora communities to support such a campaign - as they did so much to campaign for the original promise and so strongly backed the actions our government took to increase aid and drop debt.

She went on to make this rather important if depressing observation:

Despite the government's commitment to UK aid reaching 0.7per cent of GNI by 2013, the Spending Review Statement of last October froze the aid budget as a percentage of GNI for the next 2 years.

The cost of this 2 year freeze - instead of continuing the upward trend we established - is £2.2 billion which would otherwise have been available in development aid.

...Abandoning the steady progress towards the 2013 target, instead of building on the progress that was made when we were in government will require a big jump in the aid budget in 2 years time. Following the 2 year aid freeze, to meet their promised target by 2013, they will need to boost the aid budget by 31% in a single year - an increase of approximately £3billion - in 2013.

Does anyone - apart from perhaps Steve Hilton - really believe that's going to happen in the run-up to 2013?

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