Cameron's aim is to make it ever harder to challenge unfair cuts

The implications of the PM's plan to abolish equality impact assessments and restrict judicial review.

What lies behind David Cameron's latest bonfire of the regulations? One of the main, if largely unspoken, aims is to allow the government to introduce unfair spending cuts - and to ensure that they can't be challenged. Under equality law, the government is currently required to assess "the likely or actual effects of policies or services on people in respect of disability, gender and racial equality". But in his speech to the CBI's annual conference, Cameron announced that equality impact assessments, established after the Macpherson report into the murder of Stephen Lawrence, would be scrapped on the grounds that since there are "smart people in Whitehall who consider equalities issues while they’re making the policy", we don't need "all this extra tick-box stuff." Thus, ministers will no longer have to prove that they have taken into account the effect of policies on the disabled, women, and ethnic minorities - you'll just have to take their word for it.

In some respects, Cameron's announcement is merely a formalisation of existing practice. Since coming to power, the government has regularly flouted equality law and refused to carry out impact assessments. In August 2010, the Fawcett Society brought a legal challenge against George Osborne's emergency Budget after the government failed to assess whether its measures would increase inequality between women and men. Of the £8bn of cuts announced in the Budget, £5.8bn fell on women.

Earlier this year, the Equality and Human Rights Commission criticised the government for not considering the impact the benefits cap would have on women, the impact cuts to bus fare subsidies would have on disabled people, and the impact the abolition of the Education Maintenance Allowance would have on ethnic minorities (almost half of children from ethnic minorities live in low-income households).

At present, any groups disproportionately effected by government cuts, are able to seek a judicial review (as the Fawcett Society did). But Cameron intends to make it ever harder for them to do so. In his speech today, the PM announced that he would reduce the time limit for people to bring cases, charge more for reviews, and halve the number of possible appeals from four to two.

So, not only has Cameron increased the scope for discriminatory cuts, he has acted pre-emptively to ensure that there's even less we can do about it. As ever, one wonders, where are the Lib Dems?

smart people in Whitehall who consider equalities issues while they're making the policy. We don't need all this extra tick-box stuff.

Read more: http://www.belfasttelegraph.co.uk/news/local-national/uk/cameron-pledge-on-equality-rules-16239455.html#ixzz2CfZZKGdo

smart people in Whitehall who consider equalities issues while they're making the policy. We don't need all this extra tick-box stuff.

Read more: http://www.belfasttelegraph.co.uk/news/local-national/uk/cameron-pledge-on-equality-rules-16239455.html#ixzz2CfZS2EHh

smart people in Whitehall who consider equalities issues while they're making the policy. We don't need all this extra tick-box stuff.

Read more: http://www.belfasttelegraph.co.uk/news/local-national/uk/cameron-pledge-on-equality-rules-16239455.html#ixzz2CfZS2EHh

David Cameron addresses delegates at the annual Confederation of British Industry (CBI) conference. Photograph: Getty Images.

George Eaton is political 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