The switch to digital: a headf*ck for the car industry

Radios come attached.

The issue of the great switchover to digital radio is a tricky one to solve for the car industry.

At home, simply buying a new DAB radio, listening through the internet or even through your TV will solve the problem when the analogue signal is switched off, but all of these are a bit more tricky in the car, which is where plenty of the radio listening audience resides.

So it will be a while yet before a timescale is even set out for the turn-off, but it's another factor that should be taken into consideration when speccing new vehicles, as you can guarantee that the issue will be a whole lot higher up the consciousness of used buyers three or four years from now than it is at the moment.

And rather than boosting the used values for vehicles fitted with radios, it seems likely that those without will find their values dropping.

At present, only BMW, Mini and Jaguar offer a digital radio as standard with every model they sell in the UK, with BMW only as of January and having put the price of the cars up to cover the additional kit. Land Rover is also there with the exception of the entry Range Rover Sport, according to the comprehensive data provided to us by Kwik Carcost, and there are a few isolated commendable standard fitments across the range, such as the new Vauxhall Adam and the Zafira Tourer, as well as various Mercedes and VW models, while Ford is also at the forefront of offering the technology.

But worryingly, at this stage nearly a dozen of the biggest business car brands in the UK don't even offer a digital radio as an option on any model in their range. The car industry has some changing to do. And fast.
 

This article first appeared on BusinessCar.

Photograph: Getty Images

Paul Barker is group automotive editor at BusinessCar.co.uk.

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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