Michael Winner dies, aged 77

Veteran film-maker and critic dies at his Kensington home

Veteran film director and critic Michael Winner has died, aged 77, in his Kensington home. Liver specialists told him last summer he had between 18 months and two years to live. He had looked into assisted suicide in Switzerland, but found the bureacracy off-putting.

His wife Geraldine, who he met aged 21 in 1957, but did not marry until 2011, has said: "Michael was a wonderful man, brilliant, funny and generous. A light has gone out in my life."

Winner wrote film and TV reviews from a young age. He started at Cambridge University aged 17, editing the student newspaper "Varsity" and commissioned work from fellow-students Michael Frayn and Jonathan Miller.

His best-known films include Scorpio (1973) and the first three episodes in the Death Wish series between 1974 and 1985.

His final film, Parting Shots (1999), began with a man being told he had six weeks to live. The man decides to kill people who have wronged him during his life, and hires an assassin to take him out, rather than let him languish and expire in jail. Total Film declared the work "offensive", "incompetent" and "bad in every possible way", while Empire named it the 42nd worst movie of all time.

However, in recent years he was better known for his Times column "Winner's Dinners" and for his appearances on the Esure car insurance adverts. His slogan, "Calm down dear...", became a British commonplace, and suggested last year that David Cameron may possibly have watched ITV at some point in his life.

During his appearance on This is Your Life Sir Michael Caine told Winner: "You've been a friend to me, Michael, for a long, long time. Whenever I read a newspaper I never recognise the person who is my friend. I'm here really to tell everybody that you are a complete and utter fraud. You come on like a bombastic, ill-tempered monster. It's not the side I see of you."

Winner described himself on Twitter as "a totally insane film director, writer, producer, silk shirt cleaner, bad tempered, totally ridiculous example of humanity in deep shit." Instant opinions being his forte, Twitter seemed a natural home for Winner. One can only assume he made all the shots he had in him before parting. Here are a few of the best.

Philip Maughan is 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