Lord Bassam: "agonised" Lib Dems should co-operate with Labour

Labour's chief whip in the Lords attempts to woo his Lib Dem counterpart.

The next general election might be a good three years away, but that does not stop frequent speculation about what the next parliament might look like, and which way the Liberal Democrats would swing in the case of another hung parliament.

In the latest sign that Labour is thinking in exactly these terms, the party’s chief whip in the House of Lords, Lord Bassam, has written a letter to his Liberal Democrat counterpart, Lord Newby, urging him to meet with them more often. He wrote:

The last couple of years have been a bit bruising for your colleagues in this house, and no doubt they will be looking forward to a change of management to see if it brings some light relief.

. . .

I would keep a weather eye on the general election and thereafter. Your background as a flexible friend of other parties may come in handy. Keeping lines of communication open to the official opposition party might serve you well in the longer term.

It’s quite a leap for the man who tweeted in March: "I wouldn't want to wake up & find I was a Lib Dem today & have the selling of NHS on my conscience when I know I could say No."

Bassam’s overture to the Liberal Democrats is not particularly surprising in and of itself, as it follows reports that Vince Cable and Ed Miliband have been speaking on the phone, a sign of thawing relations.

However, the directness of the letter is striking. He goes on to urge Lib Dems to support Labour amendments, characterising them as "agonised souls trooping night after night into the Tory lobby to vote in favour of even more ghastly measures". He also says that the party faces another three years of being "the Millwall of British politics".

Direct, yes, but effective? That’s less certain. While Newby has declined to comment, the letter has not gone down well across the board. The Guardian quotes Lib Dem peer Lord Oakeshott as saying: "Sorry Steve, your charm offensive is all offensive and no charm. Calling us Millwall is not the way to build Lib-Lab co-operation on the red benches – if that's really your goal."

Indeed, no-one likes to be patronised, and Bassam’s characterisation of Lib Dems as the victims of coalition is damning with faint praise. But although several commentators have noted signs that Labour is relaxing its hostility to Nick Clegg’s party, it might be that they do not need to worry about the party not working with them. As our Liberal Democrat blogger Richard Morris wrote last month:

Does anyone really think after everything the Tories have thrown at us – including just the other week the Prime Minister telling his PPCs that he has effectively dealt with us  - that the odd insulting speech or overture to our support would block us dealing with Labour?

Given that Bassam's overture to support has apparently managed to be simultaneously insulting, Labour should hope that this is correct.
 

Members of the House of Lords. Photograph: Getty Images

Samira Shackle is a freelance journalist, who tweets @samirashackle. She was formerly a staff writer for the New Statesman.

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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