The right warms to property taxes

Tory MPs and others on the right are beginning to recognise the case for greater taxation of propert

I recently noted that Tim Montgomerie, the influential editor of ConservativeHome, had declared his support for greater taxation of property (including a version of Vince Cable's "mansion tax"), a cause the New Statesman has long championed. Since then, others on the right have joined him. In a piece on ConservativeHome today, Tory MP Mark Reckless, rightly noting that we tax property less than almost anywhere else in the world, calls for a range of new property taxes to replace the 50p rate. He calls for the coalition to ensure the rich pay stamp duty (many avoid it by putting properties into shell companies), to levy capital gains tax on non-UK residents and to introduce a mansion tax, although with the threshold set at £5m rather than £1m or £2m. In return, he says, the coalition should reduce the 50p rate to 45p and the 40p rate to 38p.

Elsewhere, the Spectator's James Forsyth writes about the growth of the "undeserving rich", those who have acquired huge wealth through illegitimate means. Forsyth cites the example of bankers and oligarchs but, to my mind, this category should also encompass those who have benefited immensely, through little effort of their own, from the dramatic rise in house prices over the last decade. As NS editor Jason Cowley argued in a October 2010 cover story ("The coming battle over land and property"), there is a strong meritocratic argument for heavier taxation of unearned wealth (inheritance, property and land) and lighter taxation of earned income. Property taxes are also harder to avoid than those on income (you can't move a mansion to Geneva) and reduce the distorting effect that property speculation has on the economy. For the psephologically minded, it's worth noting that high-end property taxes are popular. Last week's Sunday Times/YouGov poll found that 63 per cent of the public (including 56 per cent of Tories) support a mansion tax, with just 27 per cent opposed (38 per cent of Tories).

Yet most on the right remain instinctively hostile to Vince Cable's call for greater taxation of land and property. They should realise that they are missing a trick. In an age of austerity, the Tories cannot afford to be seen as the party of the wealthy. Replacing the 50p rate with a range of new property taxes would change the terms of debate and send Labour back to the drawing board (the 50p rate may not raise as much revenue as Ed Miliband and Ed Balls hope). Simply abolishing the top rate is neither morally, nor politically, nor fiscally credible. The right should not miss an opportunity to demonstrate that it can think imaginatively about wealth, property and opportunity.

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