Don't underestimate Ed Balls

The shadow chancellor is repeating the trick that played so well before the 1997 election.

It's seldom a good idea to underestimate your opponent, so when I'd stopped hugging myself at what Twitter was telling me Ed Balls was saying over the weekend, I reasoned he isn't a fool and so there must be method to his apparent madness. Which of course, there is.

And so picture if you will the shadow chancellor luxuriating in a large armchair and stroking a white cat as I take you through his dastardly scheme...

There has of course been some misrepresentation of the facts. Ed Ball's speech actually positions him as the irritating local, replying to a request for directions with a lopsided grin and a sarcastic "I wouldn't have started from here'. This promise to map out a course from wherever he finds himself in 2015 conveniently saves him coming up with any solutions of his own for a while and at the same time allowing him all the wriggle room he needs over coming months.

And it's a trick he's seen pulled off before. It's from the Gordon Brown school of 'how to demonstrate economic competence if you're Labour' that played so well pre the 1997 election. Accept Osborne's sums, say you'll spend the money they leave you more wisely - spending is an area the electorate believes Labour does know something about -and you win. It's worked once before...

And it needs to work again. Because for all the distinctiveness of the shadow chancellor's Keynesian approach, the country seems more inclined to support the notion of belt tightening and austerity to dig us out of the economic mess we find ourselves mired in

There are also tactical advantages to all this. It's been Balls over the last few months who's been leading the doe-eyed flirting with us Lib Dems. What better way to lay the groundwork for a future potential pact, than to accept that all that has gone before cannot be undone? It's like the shadow chancellor is gearing himself up to come over, give us a big hug and say 'what's past is past'.

Of course, some people within the Labour movement are going to be upset by all this - especially the unions when they read about accepting the need for public sector pay freezes. But the unions weren't exactly supportive of Ed Balls during the leadership campaign were they? So not much to lose there. The only one who's going to suffer in that camp is poor Ed Miliband. As some idiot pointed out on Friday, Miliband is safe enough in the leadership while he's seen as playing the game by the rules of the party - but as soon as he starts going anywhere near the centre, the gloves are off, and he's in trouble. And that opens all sorts of doors.

Of course, I hear you cry, the man wielding the knife never gets to lead - Balls wouldn't be so obvious. Except of course, in the Balls household, it's not Ed's turn to go for the leadership - and Yvette is untouched by all this. Isn't it better when you sort out these potential family disputes about whose turn it is to be leader in a mature fashion behind closed doors? If only everyone took the same approach.

So all in all, the latest front in the battle for the economic high ground opens up all sorts of interesting possibilities for the Balls camp.

He's not stupid, is he....

Richard Morris blogs at A View From Ham Common which was named Best New Blog at the 2011 Lib Dem Conference

Richard Morris blogs at A View From Ham Common, which was named Best New Blog at the 2011 Lib Dem Conference

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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