Jon Cruddas: Labour was wrong to dismiss Cameron's "big society"

Labour policy review head says the party can learn from Cameron's "pro-social politics".

It's now hard to find anyone with a good word to say about David Cameron's "big society". Conservatives tend to dismiss it as woolly utopianism (or simply "BS"), while Labour attacks it as a rhetorical cover for the cuts. But in his essay in this week's New Statesman, Jon Cruddas, who is leading Labour's policy review, argues that the concept was a sincere response to Britain's problems and that his party can learn from Cameron's "pro-social politics". He writes:

New social evils such as chronic ill-health, loneliness and mental illness are devastating but they appear as peripheral to party politics or are simply ignored.

David Cameron recognised this in his attempt to define a pro-social politics that was concerned about people’s well-being, mental health and resilience. His idea of a “big society” was a recognition of the way our social relationships have become more impoverished ... We in Labour made a mistake by dismissing Cameron’s pro-social politics. We now have the opportunity to develop our traditions of reciprocity, mutualism and co-operation. The party grew out of collective self-help and popular movements of self-improvement. Labour’s social alternative must be about rebuilding Britain from the ground up.

It remains unclear what this means in policy terms, but it's evidence that Labour is keen to look beyond the market-state dichotomy. As Ed Miliband observed in his recent interview with the NS, "People are out of love with an uncontrolled market but they’re certainly not in love with a remote state." In response, we can expect the Tories to challenge Labour to support "big society" institutions such as free schools, on which it still lacks a clear position. (Although, as Miliband rightly points out, free schools have, ironically, concentrated unprecedented power in the hands of the Education Secretary.) 

The most striking passage in Cruddas's essay, however, is the one that immediately follows. He writes:

Alongside this self-renovation of neighbourhoods will be zero tolerance of antisocial behaviour, bad neighbours, criminal gangs and the selling of drugs.

Such rhetoric ("zero tolerance") is at odds with most of what we've heard from Ed Miliband, who has sought to distance himself from New Labour's authoritarianism, but it hints at an alternative direction for the party. Some on the right have long warned that a Blue Labour combination of economic interventionism and social conservatism (tough on crime, even tougher on the banks) has the potential to win mass support. If this is the direction the policy review is heading in, the political consequences could be fascinating.

Labour policy review head Jon Cruddas praised the idea of a "big society". Photograph: Getty Images.

George Eaton is political editor of 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