The "war on motorists" is a myth

Everyone's feeling the pinch, but we shouldn't mistake that for a war on motorists.

Motorists are feeling the pinch. Prices at the pump are rising while most people’s pay packages have barely kept up with inflation in recent years.

But so too are rail users. Many fares will rise by 6.2 per cent while some commuters will face an 11 per cent hike.

New research from IPPR today shows that although it may not feel like it as rising oil costs push up petrol prices, motorists have actually done fairly well over the last decade—especially compared to rail and bus users. From 2000 to 2010, total motoring costs – that is including purchase costs, maintenance, petrol, taxes and insurance – have fallen in real terms by 8 per cent. Meanwhile, rail fares have increased by 17 per cent and bus and coach fares by 24 per cent.

 

Fuel prices drive perceptions about motoring costs, but only actually account for about a third of an average household’s weekly motoring costs of £77. Although fuel duty rates on petrol and diesel are high compared to other countries, they were actually 7 per cent lower in real terms in 2011 than in 2001. And compared to other countries, British motorists get away without paying a registration tax on a new car and we barely have any toll roads.

Yet since becoming Chancellor, George Osborne has delayed rises in fuel duty on three occasions at a total cost of £2.8 billion per year. In these tough economic times where the Government is trying to cut the deficit, every tax cut has to be paid for elsewhere—whether from cuts to the police, hospitals, or childcare provision.

Oil prices are extremely likely to continue rising over time. Rather than seeking to cushion this blow for UK motorists, planned annual increases in motoring taxes should be part of a rational government policy to make the transport system fairer, more sustainable and more resilient to oil price shocks.

If we are to spend additional money on transport, and there are good arguments for doing so, we should target rail and bus users rather than motorists. Buses are the most available and frequently used mode of public transport in England, making up two-thirds of all passenger journeys. Passenger miles on the railways have increased 60 per cent in a decade.

Everyone is feeling the pinch. But in these tough times, improving bus, coach and rail services and bring down their costs is more important than cutting fuel duty.

Lots of cars. Photograph: Getty Images

Will Straw is Director of Britain Stronger In Europe, the cross-party campaign to keep Britain in the European Union. 

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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