What to look out for at the G20 summit

Leaders are piling into Cannes. Here are the top topics on the agenda at this year's conference.

Promotional posters lining the streets around this year's G20 summit on the French Riviera carry the message: "L'Histoire s'écrit à Cannes" ["The history is written in Cannes"]. This is a lot for the host, Nicolas Sarkozy, to live up to. Even before France took presidency of the G20 at the start of this year, Sarkozy had publicly been relishing his time in the international spotlight. His ambitious agenda for "reforming the international monetary system" and "strengthening the social dimension of globalisation" would portray him as a global statesman, boosting his image at home and paving the way for his re-election bid in France next year.

Yet all is not going smoothly. Presidents, chancellors and prime ministers are piling in to Cannes ahead of the short official summit -- which is just 24 hours long -- for emergency talks on saving the system, not reforming it.

His global vision has been overshadowed by problems closer to home. The slow-coming European rescue deal, which did little for anyone's political legacy, has been thrown into fresh uncertainty as Greece announced its intention to hold a referendum on the terms of its aid package.

Sarkozy was clearly rattled, speaking publicly of his shock and the need to stick to the plan, something he will re-iterate during emergency talks between himself, Angela Merkel and George Papandreou this evening. This story has dominated the headlines, along with the chances of China's Hu Jintao throwing the euro a lifeline in Cannes.

Sarkozy is not headline news. During the first day of official G20 business tomorrow, he will be hoping to make his mark and bring the spotlight back on him.

He has long advocated a financial transaction tax as a means of raising money for development and climate change. At his behest, Bill Gates will report on the issue to G20 leaders. He is expected to give his backing to the tax, which could raise $50bn a year.

France has been working to secure a "coalition of the willing" -- a group of supportive countries such as France, Germany, South Africa and others -- that circumvents opposing countries such as the UK and US. The tax has long been popular in France, and it would be a lasting legacy of France's G20 presidency. Sarkozy has been banking on this, and not crisis management closer to home, to be the history that is written in Cannes.

Simon Chouffot is a freelance journalist and media specialist

Simon Chouffot is a spokesperson for the Robin Hood Tax campaign and writes on the role of the financial sector in our society.

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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