Could Galloway return to Labour?

We know he wants to rejoin Labour. But does the party want him back?

The tears and anguish in Bethnal Green & Bow in the early hours of 7 May 2005, when Oona King lost to George Galloway by 800 votes, were very different to the pale expressions of shock in Bradford, as Imran Hussein walked out of the count to disappear back into obscurity.  In east London, Galloway won by exploiting divisions. In Bradford he won by offering entertainment, and stimulating a constituency where voters felt taken for granted.

At the time of Oona’s loss, I was chair of Bow Labour. I saw the Respect Party born through a coalition of Godless communists and religious fundamentalists. It was always doomed to division and that came in the council elections the following year. I created what became our mantra: “Vote for us, or you get Galloway!” The white working class obliged. Respect did gain 11 council seats, but they were all Bangladeshi candidates, none of the SWP people were elected.

This was when Galloway started to complain about the tiresome village politics of the Bangladeshis. This is when he began to miss being a member of the Labour Party. From then on, he started to look around for some way, anyway, to get back into Labour, but every effort eluded him, until Bradford.

Today he doesn't speak of rejoining Labour, but his actions do. He used to call for the death penalty for Tony Blair. Today, if he disagrees with Labour policy, he doesn’t make personal attacks. This isn’t just since the election, but during the election also. He is actively behaving himself. The £200k salary from a sports radio slot doesn’t compare to the buzz of parliament. George doesn’t want that buzz to come to an end in May 2014, nor does he want the uncertainty and the hard work of trying to win somewhere else.  

So what role could George Galloway have back in the Labour Party? There can be no question of George occupying a position in the Foreign Office. The salute to Saddam Hussein will never be forgotten. It’s difficult to imagine him occupying any ministry. The use for him is that he entertains us. Politics is often a boring subject. We hear the politicians make the same old arguments time and again. George fires things up. He is a character.

But do we really want the media to invite George onto TV panels as “The Labour bloke” at the expense of a senior Labour politician, especially when we don’t know what he’s going to say? He might be behaving himself now, but once he’s been accepted back into the party, there’s no saying what he’ll decide to do.

A return for George is more likely through real-politick than rational consideration. It is likely that this coalition will end with the Rat-Run Scenario. Once we get close to the election the Lib Dems will split along Labour/Tory lines and the government will survive on a wafer majority. We’ll be back to the days of sick MPs being brought in to vote on stretchers. At that point George Galloway becomes powerful, because he has a vote. 

The problem with that idea is that Labour won’t leave it till so late to decide what to do about this seat. By the time the coalition runs for the hills, Bradford West will have a Labour candidate. If it’s not George then whoever it is will not step aside for anyone. So it’s unlikely that the national party will have anything much to do with it. It will be for the 400 members of Bradford West to decide. How will that play out?

Imran Hussein is unlikely to remain as candidate. He made a fundamental mistake by ignoring Galloway and it’s unlikely that his party believe he can win in two years. A fresh face will be needed. The question is whether there is anyone who can take on Galloway and win this seat back. If it is the case that Imran Hussein was the best candidate that this constituency could produce, then George Galloway will be laughing.

Dan McCurry is a photographer in east London and a Labour activist. He is a former chair of the Bow Labour Party.

Galloway doesn't speak of rejoining Labour, but his actions do. Photograph: Getty Images.

Dan McCurry  is a photographer in east London and a Labour activist. He is a former chair of the Bow Labour Party.

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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