There will be no Lib Dem U-turn on boundary changes

The offer of state funding (or anything else) will not induce Clegg to change his stance.

Without the introduction of the proposed boundary changes, there's almost no chance of the Conservatives winning a majority at the next election - the party would need a lead of around seven points on a uniform swing. With the changes, however, it would need one of just four. So it's no surprise that some Tories are still hopeful that they can persuade the Lib Dems to renege on their opposition to the reforms. 

Today's FT reports that the Conservatives are planning a "cash-for-seats" offer under which the Liberal Democrats would approve the new boundaries in return for the introduction of state funding for political parties. So woeful is the Lib Dems' financial situation that the Tories believe Nick Clegg will have no choice but to withdraw his veto. "They are basically out of money," one minister tells the paper, while another adds: "There is a plot". That the Lib Dems' finances are increasingly strained is beyond doubt. As Rafael noted in August, the party's entry into government has seen it deprived of the "short money" made available by the state to opposition parties (something that will cost it £9m over the course of the parliament), while the loss of a quarter of its membership in 2011 helped result in a deficit of £299,964 last year.

But even with this in mind, it's hard to see the offer of state funding (or anything else) inducing Clegg to change his stance. In August, after the abandonment of House of Lords reform, he said:

Coalition works on mutual respect; it is a reciprocal arrangement, a two-way street. So I have told the Prime Minister that when, in due course, parliament votes on boundary changes for the 2015 election I will be instructing my party to oppose them.

In September, when rumours of a deal first surfaced, he declared: "Nothing will change my mind on that." His stance was overwhelmingly endorsed in a motion at the party's conference last month. For these reasons, Lib Dem Scottish Secretary Michael Moore was almost certainly right when he told the Today programme this morning that there is "no prospect of any kind of deal like that." A "cash-for-seats" agreement would only confirm Clegg's reputation as a turncoat, while making his party look irredeemably grubby.

Last month, whilst apologising for breaking his pledge not to support an increase in tuition fees, Clegg declared: "I will never again make a pledge unless as a party we are absolutely clear about how we can keep it." And the pledge to vote against the boundary changes is one that will be kept.

Nick Clegg has previously stated that "nothing" will persuade him to drop his opposition to the propsoed boundary changes. 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