On the Thames estuary

"The estuary doesn’t yield all its secrets on first glance. An hour or so out from the Isle of Sheppey, we arrive at seven bizarre constructions that look as if they belong in War of the Worlds..."

The smell comes first. The sea salts the air, and the mud over which it ebbs and flows adds a rotting, brackish note. Newcomers glance around, wafting their hands suggestively before their noses, keeping it out. To savour a proper lungful of this air is to admit something difficult - that this unarguably ugly landscape, where the grey sea meets the grey sky with barely a smudge of mud in between, is beautiful.

There is more sky here, where the Thames and the Medway meet the North Sea, somehow. The great man-made structures that thrust upwards into it, like the power stations on the Isle of Grain or the cranes at the port of Sheerness, only serve to emphasise how much more there is. What would be an eyesore elsewhere is accepted by the people who sail these waters without comment, as they accept the smell or the mud.

The estuary doesn’t yield all its secrets on first glance. An hour or so out from the Isle of Sheppey, we arrive at seven bizarre constructions that look as if they belong in War of the Worlds - the Maunsell Red Sands forts. Built in 1943, these now-rusty steel boxes-on-legs housed hundreds of men during WWII who used anti-aircraft guns to bring down planes on their way to bomb London. Planting these forts miles out to sea was no mean feat of engineering, and they are a reminder of how desperate, and improbable, some of our war-time defences were. Since being decommissioned in the 1950s, the forts have housed pirate radio stations, trespassers, film crews, scientists and conservationists, but no fixed plan has ever been made for their future. Decades later, the sea is wearing them down - it’s not clear how much longer they can stand and wait for us.

William Raban’s 1987 work Thames Film uses a clever technique of sliding contemporary and historical footage of the estuary together so that different moments in time appear to co-exist. Watching the forts recede over the horizon again, it seems to me as if the whole estuary is made up of such layers. As a child, I spent my weekends and school holidays staring at the horizon from the rolling deck of my parents' boat, curious as to why, if you could sail anywhere, it would be on this smelly, featureless stretch of water. Once a teenager, dragged unwillingly on night-time excursions to the Netherlands, I would sulk on the foredeck, dropping angry tears into the miraculous phosphorescence that bloomed under the boat's bow. Returning now after an absence of years, I want to be able to recapture that grim fury, but it won't come. I can only stare at the sky.

Estuary opens at the Museum of London this evening, 17 May, and runs until 27 October

An image of the Maunsell Red Sands forts from William Raban’s "Thames Film".

Caroline Crampton is web editor of 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