Preview: Julian Barnes on Christopher Hitchens, David Cameron and Rupert Murdoch

The novelist gives a rare interview to Soumya Bhattacharya for the New Statesman Centenary Issue.

The Booker prize-winning author Julian Barnes has given a rare interview to Soumya Bhattacharya for the New Statesman centenary issue, out today, in which he shares his views on contemporary British politics and culture, recalls his time as a young literary editor on the New Statesman in the mid-to-late 1970s, and talks life, love and loss.

 

On Christopher Hitchens:

“He was the most brilliant talker I’ve met and the best argufier. At the Statesman he was largely gay, idly anti-Semitic and very left-wing. Then ripple-dissolve to someone who was twice married and had discovered himself to be Jewish and become a neocon. An odd progress, though he didn’t do the traditional shuffle to the right; he kept one left, liberal leg planted where it always had been and made a huge, corkscrewing leap with his right leg. I enjoyed his company but never entirely trusted him.”

On David Cameron and the Coalition Government:

“It seems perfectly possible that David Cameron will be remembered as the prime minister who ‘lost’ Scotland and took Britain out of Europe. But then, this is a government with rare powers: who thought you could manage to produce a fall in unemployment combined with a triple-dip recession?”

On culture in England:

“This has always been a comparatively philistine country [...] this has made the arts – and many artists – resilient and ingenious in the face of poverty.”

On Rupert Murdoch:

“Murdoch once sacked me when I was on the Sunday Times [...] I do believe in grudge-bearing [...] I think his effect on public life in this country has been malign.”

On death and euthanasia:

“I don’t want to be a nonagenarian waking up with broken ribs because I have been artificially resuscitated against my will.”

On the New Statesman, his first desk job in Fleet Street:

“I felt deep loyalty to the magazine and couldn’t believe my luck that I was working for it. There was even a ping-pong table in the basement.”

“They [Christopher Hitchens, James Fenton and Martin Amis] were very confident talkers. I was virtually mute in those days. I would sit through editorial conferences praying that Tony Howard [then editor] wouldn’t nod encouragingly in my direction.”

On Fleet Street in the 1970s:

“I found it a friendly and collegiate world, if over-male; and, yes, where you were going to drink was a daily subject of debate.”

To read the full interview, buy a copy of the New Statesman Centenary Issue, on sale now

Julian Barnes, photographed by Emma Hardy for the New Statesman.

Helen Lewis is deputy editor of the New Statesman. She has presented BBC Radio 4’s Week in Westminster and is a regular panellist on BBC1’s Sunday Politics.

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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