George Galloway: Assange is only accused of "bad sexual etiquette"

It can't be rape if you are "already in the sex game", argues Respect MP.

George Galloway, the Respect MP for Bradford, has attacked the attempts to extradite Julian Assange to Sweden, arguing that "even if the allegations made by these two women were 100 per cent true. . . they don't constitute rape."

Galloway launched the attack on his video podcast, Good night with George Galloway, embedded below.

The remarks occur 21:40 into the video:

Let me tell you, I think that Julian Assange's personal sexual behaviour is something sordid, disgusting, and I condemn it. But even taken at its worst, the allegations made against him by the two women – and I'm not even going into their political connections, I'm going to leave that for others and for another day. I'm going to leave the fact that one, maybe both, of his accusers have the strangest of links to the strangest of people, organisations and states, I'm going to leave that entirely aside.

Even taken at its worst, if the allegations made by these two women were true, 100 per cent true, and even if a camera in the room captured them, they don't constitute rape. At least not rape as anyone with any sense can possibly recognise it. And somebody has to say this.

Let's take woman A. Woman A met Julian Assange, invited him back to her flat, gave him dinner, went to bed with him, had consensual sex with him. Claims that she woke up to him having sex with her again. This is something which can happen, you know.

I mean not everybody needs to be asked prior to each insertion. Some people believe that when you go to bed with somebody, take off your clothes, and have sex with them and then fall asleep, you're already in the sex game with them.

It might be really bad manners not to have tapped her on the shoulder and said, "do you mind if I do it again?". It might be really sordid and bad sexual etiquette, but whatever else it is, it is not rape or you bankrupt the term rape of all meaning. . .

I don't believe either of those women, I don't believe either of these stories.

Paragraph 109 of the Supreme Court's assessment of the European Arrest Warrant issued for Julian Assange shows that English law disagrees with George Galloway:

109. On this approach, then, intentional penetration achieved by coercion or where consent is lacking to the knowledge of the defendant would be considered to be rape. In our view on this basis, what was described in the EAW was rape. Coercion evidences knowledge of a lack of consent and lack of a reasonable belief in consent. . .

George Galloway discussed Julian Assange on his video podcast.

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

HEINZ BAUMANN/GALLERY STOCK
Show Hide image

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