For Louise Mensch, Corby was nothing more than a stepping stone

Labour are poised to take control of a constituency where voters feel duped and used by their previous MP's time in office.

"If I had to sum up Corby in a single word, pride is the one I would use." So said Louise Bagshawe - now Mensch - in her maiden speech to Parliament. Two years later, with Mensch having left Northamptonshire for New York and a by-election called for this week, that word, pride, is absent when I meet with two young Corbyites to chat about their former MP.

“She was voted in off the back of people demanding change – Phil Hope was caught up in the expenses scandal – but we never saw that,” says Patrick Tierney, a 22-year-old politics graduate born and raised in the town. “From day one, people saw that she wasn’t committed. She seemed distant, and then for her to be so visible in the media, that didn’t go down too well. You’d overhear conversations in the pub or at the bus stop, people saying, ‘What does she think she’s doing? She’s a laughing stock’. She’d use buzzwords on Twitter, talk about Corby’s Scottish heritage, but when it came down to the nitty gritty there wasn’t much of a connection made.”

Liam Keith, a 27-year-old who works at the local video shop in town, agrees. “For a backbench MP that nobody had heard of before, she became very famous, very quickly. She was on Have I Got News For You and embarrassed herself a bit sitting next to Jonny Rotten on Question Time, but there was never any mention of what she was actually doing for Corby,” he says. “I followed her on Twitter. She always talked about ‘Corby Pride’, but she didn’t really understand the people of the town.”

“I never once saw her in the flesh,” he adds. “Most people feel that she was very much only here when she had to be.” This feeling of disconnection runs deep through Corby. One of David Cameron’s A-list candidates, Mensch, Oxford graduate, author of chick lit and prolific user of Twitter, was, you feel, always going to find it hard to fully relate to a working class new town built on heavy industry and hard work. High youth unemployment and yet more job losses at the steelworks this January didn’t help her cause either. Her resignation has aroused suspicions about why she became an MP in the first place. “She used Corby as a stepping stone, used it well to publicise herself,” Liam tells me. “I wouldn’t be surprised if she’s got a new book out by the end of the year.”

When she resigned from her seat in August, Mensch said she was doing so for family reasons. Yet in a recent interview with The Sunday Times Magazine, her husband, the rock band manager Peter Mensch, said that his wife had stood down because "she thought…she’d get killed in the next election." Mensch has denied this, but the fact remains that she has left a key marginal seat, midway through Parliament, with a slender majority of just 1,951. Labour are ready to pounce. “Ed Miliband was straight over here as soon as she resigned. I’ve had two people canvassing my door in the last week – they were Labour, both times,” says Keith. This push seems to be working – everyone I spoke to in the town said they were going to vote Labour.

The people I spoke to in Corby – proud, hardworking and down to earth – feel duped and used by Mensch’s time in office. They were hoping for a young, dynamic MP who would serve their interests well in parliament. The reality, many feel, was a lot different. On the day news of her resignation was made public, Mensch took to Twitter: "It has been an incredible honour serving the people of #CorbyEN." The feeling, according to Keith, is not mutual. “People wouldn’t miss her now she’s gone.”

 

Louise Mensch. Photograph: Getty Images
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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