Five questions answered on report criticising the government’s rural broadband rollout plans

We were promised super-fast broadband - where is it?

The National Audit Office has raised concerns over the government’s delayed roll out of superfast rural broadband. We answer five questions on the report.

What are they key criticisms of the report?

Mostly that the scheme is two years behind its original schedule. Only nine out 44 rural areas are expected to reach targets for high superfast internet by 2015, with another four potentially missing an extended 2017 deadline.

The office is also concerned that BT would be the only firm likely to win contracts and thus benefit from £1.2bn of public funds as a result. It also raises concerns over the government’s ability to negotiate fair contracts with BT.

If the scheme is delayed does the report think it will cost the taxpayer more?

Yes.

Originally Culture Secretary Jeremy Hunt pledged to have internet speeds above 24 megabits per second available to 90 per cent of premises in every local authority of the UK by May 2015 for £530m, plus funds added by local councils.

Last week the treasury revised its plans, stating that it wanted 95 per cent of UK properties with access to superfast broadband by the end of 2017, and pledged another £250m more to meet this goal.

The report states that the: "government is not strong at taking remedial action to guard against further slippage".

There have also been claims that the Department for Culture Media and Sport (DCMS) does not have a proper grip on the programme and that BT is being unclear about costs.

What are other people saying?

Labour MP Margaret Hodge, who is the chair of Parliament's Public Accounts Committee, speaking to the BBC said: "Opaque data and limited benchmarks for comparison means the department has no idea if BT is being reasonable or adding in big mark ups.”

What has the DCMS said?

"We agree that effective enforcement of the contracts is important and are working with local authorities to ensure this," a spokesperson told the BBC.

"As the NAO report makes clear, the project's funding model greatly reduced the cost and financial risk to the taxpayer."

What has BT said?

"There was strong competition when prices were set at the start of the process and that has ensured counties have benefited from the best possible terms," the company told the BBC.

"Deploying fibre broadband is an expensive long-term business and so it was no surprise that others dropped out as the going got tough."

However, the report states that there had already been one instance where the company had been caught overcharging the government for management costs of £3m. It also pointed out that some of BT’s figures are largely based on assumption.

Fibre-optic cables - the tools of the trade. Photograph: Getty Images.

Heidi Vella is a features writer for Nridigital.com

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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