Exclusive: David Miliband boosted by fresh endorsement

David Lammy, chair of Ken Livingstone’s mayoral campaign and influential black MP who nominated Dian

David Miliband today receives a significant boost to his campaign for the Labour leadership with the endorsement of the influential black MP David Lammy.

Lammy, MP for Tottenham, is highly respected by London's ethnic-minority communities and about a third of all Labour Party members are based in and around the capital city. Lammy was also recently appointed by Ken Livingstone as chair of the former mayor's campaign for re-election in London.

In what sources say will be David Miliband's final major endorsement, Lammy will introduce the former foreign secretary to a congregation of about 200 black people at the Freedom's Arc church in Tottenham, north London, at 7pm this evening. Presiding over the service and event will be Pastor Nims Obunge, who is responsible for London's main anti-knife-crime initiative.

Lammy nominated Diane Abbott so she could become the first black figure to stand for a British political party leadership, but -- like Jon Cruddas, who also nominated Abbott -- has decided to back David Miliband for the job of leader itself. Miliband's supporters this morning said that support from the two MPs underlines the idea of their man as a "unity candidate" who can appeal to white working-class people as well as ethnic minorities.

Writing exclusively for newstatesman.com, Lammy argues that David Miliband has the "vision" to change the Labour Party and lead it to victory. Lammy refers to the need for Labour to avoid its "comfort zone" -- the now-controversial expression over which the Miliband brothers are battling, with Ed Miliband claiming that it is the "New Labour comfort zone" that must be shed. A source close to Lammy says he is friends with both David and Ed Miliband and has spoken to them during the campaign but, in the end, decided -- like Douglas Alexander -- to opt for David.

Lammy compares Miliband's campaign with that of Barack Obama, who mobilised his volunteer force to help in US communities. "Already [Miliband] has trained 1,000 community organisers as part of his campaign. In time, they will help communities speak with one voice about the things that matter to them," Lammy says.

He explains: "I nominated Diane Abbott because I wanted that debate to have as many voices as possible. Three months on, we have reached decision time. The question is which of the candidates can forge a credible and inspiring new project for the left . . . David offers a vision of people enjoying politics again, feeling proud to be in the Labour Party."

The former education minister goes on: "David offers the hope of a genuinely new political project. This means more than a shopping list of promises to different interest groups. Such a politics can appeal, but never stands the test of time. Instead, David promises a new direction."

Lammy offers his own critique of New Labour in government, especially on civil liberties and the economy, and adds: "David offers change because he understands that a new economic model doesn't just mean more regulation of the banks; it means a market economy built on the values of mutuality, reciprocity and local decision-making. He gets that people should be able to make decisions together as citizens, not just be treated as consumers."

He concludes: "For this vision alone I would support David. But there is one more vital thing that he will change: our habit of retreating in a comfort zone in opposition -- and staying there while the Tories do great damage to our country's social fabric. The people who depend on us cannot afford us to do this again. They need us to hold the government to account and to provide a credible and exciting alternative. In David Miliband we have one. I, for one, will be voting for him."

James Macintyre is political correspondent for 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