Most of the women on the Sunday Times richlist owe their fortunes to their parents or husbands

No cause for celebration.

There are a record-breaking number of women on this year’s Sunday Times Rich List with 118 women making the cut, ten more than the previous high of 108 recorded in 2012. The 100 richest women owned a combined fortune of £55.287 billion — which is around a fifth of the net worth of Britain’s hundred richest (a list that includes nine women), but is hardly a measly sum.

This might appear cause for celebration for those who wish to see more women progress in business, but the small number of self-made women to make the list is striking. While the Sunday Times notes that this year a record 778 rich-listers made their own fortune, compared to just 43 of the 200 rich-listers recorded in 1989, the list of Britain’s wealthiest women tells a very different story.

If you discount the number of women who made the list due to "family wealth" (which they may have contributed towards to a greater or lesser degree), inheritance or divorce (Slavica Ecclestone owes her £740m fortune to a lucrative split with Bernie) — the first self-made female richlister is Elena Baturina.

Baturina is the UK’s 12th richest woman and comes 122nd on the rich list. I interviewed her last year, and she spoke of her humble upbringing and the challenges of building up a business in Russia’s macho, male-dominated business world. Her critics accuse her of exploiting her husband’s position as Mayor of Moscow to secure lucrative construction contracts while Baturina insists that her husband's job actually constrained her ambitions.

The next self-made woman on the list is JK Rowling, Britain’s 20th wealthiest woman and 156th on the overall rich list. Rowling made her fortune writing the Harry Potter series. Her story is familiar to many — she wrote the first Harry Potter book while struggling to make ends meet as a single mother in Edinburgh, and became a multi-millionaire within a few years — and it’s the kind of rags-to-riches tale that gives people cheer.

This story, however, is unusual for a female rich-lister — the vast majority of women on the list owe their fortunes to rich parents, rich husbands or rich exes (in total five women made it on the list thanks to divorce.)

If you were to take the Sunday Times Rich list as an (admittedly imperfect) sign of whether women in modern Britain are able to make it to the very top of industry business, then despite the records broken, the list of Britain’s wealthiest women only illustrates that there’s plenty of room for progress.

This article forst appeared on Spear's

The first self-made female richlister is Elena Baturina. Photograph: Getty Images

Sophie McBain is a freelance writer based in Cairo. She was previously an assistant editor at 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