Canon Chancellor of St Paul's Cathedral resigns

Canon Dr Giles Fraser hands in his notice because of differences over the handling of the Occupy pro

Canon Dr Giles Fraser, the chancellor of St Paul's Cathedral, has handed in his notice. This is believed to be because of differences over the handling of the protest camp set up outside the cathedral.

Fraser, a key figure in the Church of England's progressive wing, was appointed chancellor of St Paul's in May 2009.Since the Occupy the London Stock Exchange protest set up camp outside the building, he has been sympathetic, and refused to sanction the use of force to remove them. He went so far as to ask police to scale back their presence in a sermon.

It is understood that after the landmark closed its doors, he believed his position to be untenable. While it is due to reopen, Fraser opposes plans by the Corporation of London to take legal action to remove the protesters.

He tweeted news of his resignation this morning, but has yet to make a formal statement:

It is with great regret and sadness that I have handed in my notice at St Paul's Cathedral.

The Dean of St Paul's, the Right Reverend Graeme Knowles said:

Giles has brought a unique contribution to the life and ministry of St Paul's and we will be very sorry to see him go. He has developed the work of the St Paul's Institute and has raised the profile of our work in the City. We are obviously disappointed that he is not able to continue to his work with Chapter during these challenging days. We will miss his humour and humanity and wish Giles and his family every good wish into the future.

UPDATE 11.20am

Occupy LSX has put out the following statement:

We are deeply moved to hear that Giles Fraser has resigned. He is man of great personal integrity and our thoughts are with him.

From the moment, Occupy London arrived at St. Paul's Churchyard he respected our right to protest and defended it.

For that we are very grateful, as he ensured that St Paul's could be a sanctuary for us and that no violence could take place against peaceful protesters with a legitimate cause - challenging and tackling social and economic injustice in London, the UK and beyond.

 

 

Samira Shackle is a freelance journalist, who tweets @samirashackle. She was formerly a staff writer for 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