A progressive alliance: the numbers

Alliance could hope to count on the support of 330 MPs.

Following Gordon Brown's extraordinary, game-changing statement, here is a guide to how a progressive alliance could be constructed. Bear in mind that as Sinn Féin's five MPs refuse to take their Commons seats, a government needs 321 seats for a de facto majority in the House.

Progressive alliance

Labour: 258 seats

Liberal Democrats: 57 seats

Social Democratic Labour Party: 3 seats (Labour's Northern Irish sister party)

The Alliance Party: 1 seat (Lib Dems' Northern Irish sister party)

Plaid Cymru: 3 seats (currently in coalition with Labour in Wales)

Scottish National Party: 6 seats (the SNP negotiating team arrived in London last night and called for a "progressive" alternative to a Tory-Lib Dem pact)

Green Party: 1 seat (Caroline Lucas has ruled out joining a formal coalition, but maintains that she is "interested in talking about ways we might co-operate")

Independent: 1 seat (Sylvia Hermon regularly voted with Labour while an Ulster Unionist MP, and could be expected to back the government on key votes)

Total: 330 seats

Conservative alliance

Conservative Party: 307 seats (I add one seat, as the Tories are almost certain to win the delayed election in Thirsk and Malton)

Democratic Unionist Party: 8 seats (the DUP generally votes with the Tories and there has been talk of a deal for some time)

Total: 315 seats

Perhaps the clearest indicator we've had that a progressive alliance is increasingly likely is the statement issued by Nick Clegg this evening. He made it clear he was dissatisfied with the Tories' current offer:

[S]o far we have been unable to agree a comprehensive partnership agreement for a full parliament.

We need a government that lasts, which is why we believe, in the light of the state of talks with the Conservative Party, the only responsible thing to do is to open discussions with the Labour Party to secure a stable partnership agreement.

The possibility that Britain's progressive majority may finally receive adequate representation in government is more real than ever tonight.

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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