Mark Serwotka: Why Ed Miliband is right to speak at Durham today

We need a united opposition to coalition policies that are wrecking Britain.

Today I will be speaking at the 128th Durham Miners' Gala, a profound and moving event that continues to attract crowds in the tens of thousands and keeps the spirit of working class solidarity and unity alive.

I will be saying that it has never been more important for the labour movement to be united than in these extraordinary times in which we are living.

Youth unemployment is the highest on record, tens of billions of pounds of public spending is being cut – including massive job cuts, a public sector pay freeze and attacks on pensions – and unemployed and disabled people are receiving unparalleled abuse.

We have to be united to oppose this most vicious attack on everything our movement stands for: protecting the most vulnerable; providing decent jobs for all who can work, and a decent standard of living for those that cannot; providing decent public services that serve the public good, not private profit; and defending working class communities through strong trade unions and community organisations.

That unity is built around opposing this Tory-led government’s attacks on the people we represent.

So when they force people into strike action, we back those brave men and women out on strike – whether over public sector pensions, whether it’s cleaners, Remploy workers or the heroic Spanish miners.

In the 1980s, miners in the north east and elsewhere struggled heroically for jobs and justice. Their opponents were a Tory government and the Murdoch press.

Thanks to the campaigning MP Tom Watson – with whom I will be sharing a platform at Durham – and others, we've taken a chunk out of the Murdoch empire.

Now we need to do the same to this Tory government – a government that last year gave us lower growth and a sharper increase in unemployment than in the Eurozone.

This is no time for prevarication. When they're dismantling the welfare state, we oppose them. When they're forcing families out of their homes through housing benefit cuts, we oppose them. When they freeze pay and try to introduce poverty pay in the regions, we oppose them.

Bob Diamond walked away last week with a £2m pay off – more than 30,000 times what the 2.6m people on the dole will get this week.

The financial crisis which began in the boardrooms and in the stock exchanges is being paid for by those in the care homes and on the dole queues.

Cuts, austerity, call it what you like. It is the wrong solution. Wrong because it isn't working, it is damaging our economy, and wrong because of the misery it is causing in our communities.

The gala shows the labour movement at our best, and I welcome Ed Miliband's decision to speak this year. We have to take the spirit of Durham across the country.

We must be united: in our trade unions, in our communities, in our town halls and in parliament. We must be united and we must fight these cuts every inch of the way.

Mark Serwotka is general secretary of the Public and Commercial Services Union

Trade union demonstrators outside parliament on 26 March 2011. Photograph: Getty
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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