Jeremy Hunt has no evidence for his abortion stance

Health Secretary says 24-week limit should be halved to 12 weeks. But where's his evidence?

Jeremy Hunt appears intent on proving as controversial in his new job as he did in his old one. In his first newspaper interview since becoming Health Secretary, Hunt declares his support for halving the legal time limit for women to have abortions, from 24 weeks to 12. He tells the Times (£):

I'm not someone who thinks that abortion should be made illegal. Everyone looks at the evidence and comes to a view about when that moment is and my own view is that 12 weeks is the right point for it.

It’s just my view about that incredibly difficult question about the moment that we should deem life to start. I don’t think the reason I have that view is for religious reasons.

Hunt voted in favour of a 12-week limit in 2008, so this isn't the first time he's expressed his views on the subject, but his promotion to Health Secretary means they have taken on a new significance. Downing Street has emphasised that Hunt was expressing a personal view and that it has no plans to change the current law, something that would require a free vote by MPs. But at the very least, Hunt's status as Health Secretary affords him a powerful platform to argue for a lower limit and, upsetting the Tories' pre-conference preparations, he has chosen to do so.

In response, health professionals have warned that a 12-week limit would effectively end testing for conditions such as Down’s syndrome and force women into having terminations before they are ready. Just eight per cent of abortions currently take place after 12 weeks.  Kate Guthrie, spokeswoman for the Royal College of Obstetricians and Gynaecologists, told the Times:

If everybody had to have abortions by 12 weeks, my worry would be that women would be rushed into making decisions: ‘I have to have an abortion now or I can’t have one.’ That’s an absolute shocker. You will absolutely create mental health problems if you start dragooning women into making decisions before they have to.

The paper's columnist Alice Thomson points out (£):

The vast majority of those whose abortions take place after 12 weeks have a good reason for the delay and are the most complicated cases. It’s the women who have abortions before 12 weeks who tend to be more likely to be using abortion as a lazy contraception. The cases after 12 weeks tend to be young girls who didn’t realise they were pregnant or suspected that they were but were too afraid to discuss it, or women in their late 40s who believed they were menopausal and are worried about the risks of late motherhood.

One searches in vain for any consideration of these points by Hunt or any "evidence" in favour of a 12-week limit. The Health Secretary is entitled to his views - would we rather he concealed them? - but he will be judged accordingly.

Health Secretary Jeremy Hunt said "my own view is that 12 weeks is the right point for it". 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