Legalising same-sex marriages is conservative, not liberal

It's time for the Conservatives to say the decision to legalise same-sex marriage is motivated by co

In Birmingham, Liberal Democrat MPs and senior advisers were nodding to journalists that legalising same-sex marriages was a Lib Dem victory against archaic Tories. But it's very important for the Conservatives to claim ownership of this welcome policy, for philosophical and political reasons.

Growing cultural liberalism has certainly helped bring this about, but the logic for extending marriage to same-sex couples is not in fact liberal.
Liberals believe in the autonomy of individuals to conduct their lives free from external constraint so long as they do not undermine the rights of others. So the state should be morally neutral. When it comes to marriage, therefore, liberals argue that the state is not being neutral when it only grants the title of marriage, and the benefits that come with it, to heterosexual couples.

But this new policy is not extending those privileges to everyone. Consensual polygamous partnerships, for instance, are not being allowed to marry. A truly liberal position would be that the state does not sanction marriage at all as the benefits from it discriminate against those who do not marry.

The real reason why marriage is being extended to gay couples is because government - shaped by the changing attitudes of the public - now believes same-sex couples are worthy, that they fulfil the purpose of marriage and deserve marriage's associated benefits. This is Aristotelian, not liberal, logic.

This is why the policy is more conservative than liberal. First, Conservatives more strongly believe that justice depends on what individuals deserve. Many liberals, notably John Rawls, believe that moral desert cannot be the grounds for determining the just allocation of titles and resources.
Second, Conservatives, unlike liberals, are sceptical of introducing new rights based on abstract arguments: they prefer to grant rights and implement change based on the evolution of public opinion, to ensure support for and the stability of government, which is what this policy amounts to. So it's time for the Conservatives to say the decision to legalise same-sex marriage is motivated by conservative thinking.

This is important politically too. Recent analysis showed that the Conservatives failed to secure a majority at the last election because they did not convince floater voters the party shared their values. An increasingly liberal-minded electorate need reassurance that the party is in touch with modern Britain, not reluctantly dragged into the twenty-first century by Liberal Democrats.

Cameron, of course, knows this. Hence why Downing Street told the press, despite the Liberal Democrat Equalities Minister formally announcing it, that the PM had "personally intervened" to introduce the policy consultation. Expect more noises from Cameron on this in the weeks ahead, especially to counterbalance more traditional message he is likely to trumpet at the forthcoming Conservative Party Conference.

Ryan Shorthouse is a spokesman for Bright Blue

Ryan Shorthouse is the Director of Bright Blue, a think tank for liberal conservativism 

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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