Jemima Khan to guest-edit the New Statesman

A free speech special issue featuring contributions from Julian Assange, Anish Kapoor, Oliver Stone,

The human rights campaigner Jemima Khan will be guest-editing the New Statesman this week for a special issue focusing on freedom of information and free speech. Inside the 72-page issue, Khan has interviewed the Deputy Prime Minister, Nick Clegg, who speaks candidly about life in the coalition government, his relationship with David Cameron and the pain of being hated.

A wide range of writers have been commissioned, from Tony Benn – who outlines how the information age has enabled the Arab revolts – to the Oscar-winning actor Tim Robbins, whose witty and provocative article takes the press to task. Another Oscar winner, Oliver Stone – the director of JFK, Nixon and W – gives his verdict on the US president, Barack Obama.

There's an exclusive article by Julian Assange, who argues that WikiLeaks follows in the best traditions of the radical press. He will also be speaking at the sold-out New Statesman/Frontline Club debate on whistleblowing in London on Saturday 9 April.

Alongside columns by the comedian Russell Brand, the singer Jarvis Cocker and the England cricketer Kevin Pietersen, the issue features reportage on New Orleans from James Fox, a hard-hitting essay on the dangers of foreign "over-intervention" by the Conservative MP Rory Stewart and a condemnation of Pakistan's blasphemy laws by the Lahore-based human rights lawyer Asma Jahangir.

Jason Cowley, editor of the New Statesman, said: "I asked Jemima Khan to guest-edit the New Statesman because I admired her work as a human rights activist in Pakistan and her support for freedom of information.

"We met for a Marmite-and-toast breakfast in January and have been planning the issue ever since. Her enthusiasm and diligence have delighted the whole team. The issue has many surprises and some first-rate journalism, as well as outstanding bespoke artwork, as will be revealed on Thursday."

Jemima Khan, writer and campaigner, said: "I am very grateful to Jason for inviting me to guest-edit this week's issue of the New Statesman. I am a huge fan of the magazine. My task was to bring in new writers – a daunting one, as New Statesman regulars include some of my favourite writers, such as my fellow WikiLeaks supporter John Pilger, my favourite Question Time panellist, Mehdi Hasan, and the philosopher John Gray. I had great fun working with the NS team and enlisting the help of writers who express my own thoughts but with more eloquence, clarity or wit."

Among the contributors in this special issue of the New Statesman are: Simon Pegg, Anish Kapoor, Damien Hirst, Alain de Botton, Helena Kennedy, Daisy Donovan, Mariella Frostrup, John Pilger, A A Gill and Karma Nabulsi.

The issue, cover-dated 11 April, will be on sale in London on Thursday 7 April and in the rest of the country from Friday 8 April. International buyers can obtain copies on our website at newstatesman.com.

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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