Leaked EU FTT will likely hit the City too, whether we want it or not

If you can't beat them, maybe you should think about joining them?

The Financial Times' Alex Barker has seen a draft version of the financial transaction tax which is to be implemented by 11 euro area nations, and writes that it:

casts a wider net than expected by adding anti-avoidance measures to the original plan for an EU-wide levy, so that financial business does not decamp to safe havens.

The plan will levy a 0.1 per cent tax on stock and bond trades, and a 0.01 per cent tax on derivatives. It is imposed on any transaction involving a financial institution with its headquarters in the area, or on any transaction on behalf of a client based in the tax area.

It will also apply to transactions based on where the financial product was issued.

The news makes Britain's decision to opt-out from the tax look increasingly questionable. We already have a transaction tax of 0.5 per cent on any trades involving British stock — called stamp duty — which hasn't impacted on Britain becoming a centre of European finance. And the anti-avoidance measures included in the proposed draft will hit a relatively hefty proportion of trades involving the City.

Overall, around €30bn-€35bn is expected to be raised by the FTT, while similar measures implemented in the UK could raise around £8bn for the exchequer, according to the Robin Hood Tax Campaign, who say:

When our European neighbours are making their City firms pay for the damage they've caused it is shocking that our Government is refusing to get our banks to do the same.

With the UK facing welfare cuts and increased austerity, it is incomprehensible that the Chancellor should turn down the opportunity.

While the move looks likely to be effective on a revenue-raising front, it is less so when it comes to altering behaviour — the other key motivation for financial transaction taxes. The EU has less high-frequency trading (HFT) than the US, and the EU-wide FTT doesn't include a measure proposed by the Hollande government in France which would impose a minuscule tax on requests for quotes. That tax was aimed at stopping a type of HFT — quote spamming — which involves very few actual stock purchases; its absence leaves that abuse open.

Similarly, the value of the tax is low enough that it's unlikely that it will promote the "buy and hold" mentality that many were hoping for. Markets will still be volatile, and speculators will still rule. But hopefully the revenue will help.

Photograph: Getty Images

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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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