Alan Johnson resigns as shadow chancellor

Ed Balls named as shadow chancellor as Johnson stands down “for personal reasons”.

Alan Johnson has just announced his resignation as shadow chancellor "for personal reasons". After a strong start to 2011, Ed Miliband now faces the biggest crisis of his leadership. Ed Balls has been named as Johnson's replacement, with Yvette Cooper taking over from her husband as shadow home secretary. Douglas Alexander will replace Cooper as shadow foreign secretary.

Below is the full text of Johnson's statement:

I have decided to resign from the shadow cabinet for personal reasons to do with my family. I have found it difficult to cope with these personal issues in my private life whilst carrying out an important front-bench role.

I am grateful to Ed Miliband for giving me the opportunity to serve as shadow chancellor of the exchequer. He is proving to be a formidable leader of the Labour Party and has shown me nothing but support and kindness.

My time in parliament will now be dedicated to serving my constituents and supporting the Labour Party. I will make no further comment about this matter.

After Johnson's recent political troubles, his decision to stand down comes as no surprise. His public disagreements with Ed Miliband over the 50p tax rate and the graduate tax damaged his cause from the start. Then, in quick succession, he failed to name the employers' rate of National Insurance, mistakenly suggested that VAT applied to food and appeared unsure of his own party's deficit reduction plan.

He was swiftly identified by the Tories as the weak link in Labour's armoury and was ridiculed by David Cameron at PMQs (Johnson was a notable absence this week). The man who was once spoken of as a future Labour leader became the laughing stock of Westminster.

Yet everything we're hearing suggests the decision was taken for purely personal reasons. There is nothing to suggest he was pushed out by Ed Miliband, who attempted to persuade him to stay. We can expect the Tories to focus on the appointment of Balls, the true "son of Brown", rather than the departure of Johnson.

Below is the new shadow cabinet.

Leader of the Opposition
Rt Hon Ed Miliband MP

Deputy Leader of the Labour Party, Shadow Deputy Prime Minister and Shadow Secretary of State for International Development
Rt Hon Harriet Harman MP

Shadow Chancellor of the Exchequer
Rt Hon Ed Balls MP

Shadow Secretary of State for Foreign and Commonwealth Affairs
Rt Hon Douglas Alexander MP

Shadow Secretary of State for the Home Department and Shadow Minister for Women and Equalities
Rt Hon Yvette Cooper MP

Chief Whip
Rt Hon Rosie Winterton MP

Shadow Secretary of State for Education and Election Co-ordinator
Rt Hon Andy Burnham MP

Shadow Lord Chancellor, Secretary of State for Justice (with responsibility for political and constitutional reform)
Rt Hon Sadiq Khan MP

Shadow Secretary of State for Work and Pensions (with responsibility for the policy review)
Rt Hon Liam Byrne MP

Shadow Secretary of State for Business, Innovation and Skills
Rt Hon John Denham MP

Shadow Secretary of State for Health
Rt Hon John Healey MP

Shadow Secretary of State for Communities and Local Government
Rt Hon Caroline Flint MP

Shadow Secretary of State for Defence
Rt Hon Jim Murphy MP

Shadow Chief Secretary to the Treasury
Angela Eagle MP

Shadow Secretary of State for Energy and Climate Change
Meg Hillier MP

Shadow Leader of the House of Commons
Rt Hon Hilary Benn MP

Shadow Secretary of State for Transport
Maria Eagle MP

Shadow Secretary of State for Environment, Food and Rural Affairs
Mary Creagh MP

Shadow Secretary of State for Northern Ireland
Rt Hon Shaun Woodward MP

Shadow Secretary of State for Scotland
Ann McKechin MP

Shadow Secretary of State for Wales
Rt Hon Peter Hain MP

Shadow Secretary of State for Culture, Media and Sport
Ivan Lewis MP

Shadow Leader of the House of Lords
Rt Hon Baroness Royall of Blaisdon

Shadow Minister for the Cabinet Office and the Olympics
Rt Hon Tessa Jowell MP

Lords Chief Whip
Rt Hon Lord Bassam of Brighton

Shadow Attorney General
Rt Hon Baroness Scotland of Ashtal QC

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