Why a rise in poverty will humiliate Cameron

Osborne and Cameron will stand accused not only of being unfair but of being insincere.

"The right test for our policies is how they help the most disadvantaged in society, not the rich."

David Cameron, Built to Last, March 2006

The latest Institute for Fiscal Studies report, showing that the coalition's welfare cuts will hugely increase poverty, should set alarm bells ringing in Downing Street.

Cameron and George Osborne have chosen, against the judgement of several of their colleagues, to claim that their austerity package is a "progressive" one. Should poverty increase on their watch (as it is now certain, too), they will stand accused of being not only unfair, but insincere.

Without significant changes to its tax and spending plans, there is no prospect of the government meeting its child poverty targets. Indeed, it is likely to preside over the first increase in child poverty in 15 years. According to the IFS forecasts, absolute child poverty will increase by 200,000 in 2012/13 and by 300,000 in 2013/14. As a result, in the words of the IFS, "meeting the legally binding child poverty targets in 2020 would require the biggest fall in relative child poverty after 2013-14 since at least 1961".

In total, between 2010-2011 and 2013-2014, the coalition's plans will increase absolute poverty among all children and working-age adults by 900,000 and relative poverty (defined as households with less than 60 per cent of the median income) among the same group by 800,000. Were it not for a general decline in living standards, as earnings fail to keep up with inflation, the rise would be steeper still.

The coalition is now under increasing pressure to reject the internationally recognised definition of poverty (see here for a defence of it). Neil O'Brien of Policy Exchange, for instance, argues:

The problem with what the IFS is saying is that the measure they use isn't an indicator of real poverty; it's a measure of inequality. It defines "poverty" as being below 60 per cent of the average income.

This is a hangover from the Gordon Brown era. Real poverty isn't the same as inequality. The IFS's definition would mean that there are actually more people in poverty in Britain today than there are in Poland.

Many Conservatives would have preferred Cameron and Osborne to mount a Thatcherite defence of regressive economics from the start. But they have gone too far down the "progressive" path to turn back now. A rise in poverty will humiliate the coalition.

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