Red Tory: Gove on his union days

The Education Secretary "was an active striker" at the <em>Press and Journal</em> during its bitter

As teaching unions and the Department for Education go head-to-head over a proposed strike this Thursday, it is worth looking at Michael Gove's past involvement in industrial action. In an interview with the New Statesman in 2010, the education secretary discussed his role in the National Union of Journalist's fight against the Press and Journal in Aberdeen in the late 1980s. Gove's former union activities certainly gives the recent dispute an interesting context.

Gove was a trainee reporter at the Press when the industrial dispute broke out, which, he argues, tied his hands when it came to whether or not he should take part.

"I didn't think the dispute was a good idea. I was against going on strike, but I'd only just arrived. The majority of friends and colleagues felt very strongly about this. I was the new kid. There were people whom I liked and admired who felt they were being mistreated. I had joined the union. I felt that if you were in an organisation, you should generally respect the rules and the quirks of decision-making. I thought it was wrong to go on strike but I didn't feel that the principle was an ignoble one.

Critics have levelled charges of hypocrisy at the Education Secretary. This amusing photo of a young, bespectacled Gove on the picket line adds to that feeling. Gove, however, defends NUJ's strike as it had - he claims - legitimate grievances, something which he appears to think that the teachers lack.

"We weren't striking because we were demanding a massive pay increase at an inappropriate time. There was an issue. The strike ringleaders were victimised. We can argue whether this was provocation on the management's part or the union's naivety. We were all dismissed and it became a very bitter dispute. And in the end most people never worked for Aberdeen Journals again. Some chose to cross the picket line, some were selectively re-employed."

Gove's days as a rabble-rousing, unionised hack are, however, well and truly over. He left the NUJ in 2007 - two years after he entered parliament - because of the union's stance on Israel. "Tory leaves union" is not exactly headline news. But, as Francis Beckett points out in the excellent profile, going on strike for union recognition as a trainee journalist in 1989 "required. . . courage". It is somewhat surprising, then, that Gove has taken such an aggressive stance on the teaching unions. Rather than using his own experiences to try and reach a compromise, Gove has gone in looking for a fight. He'll certainly get one. Whether anyone will win remains to be seen.

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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