PMQs review: a win for Miliband as Leveson looms

The Labour leader exposed the coalition's failure on the Work Programme.

Ahead of the release of the Leveson report tomorrow, today's PMQs was a nervy, ill-tempered affair. Ed Miliband devoted all six of his questions to the government's troubled Work Programme, declaring that David Cameron "got rid of a Labour programme that was working [the Future Jobs Fund] and replaced it with a Tory one that isn't". The facts were on Miliband's side. As he pointed out, just 2.3 per cent of those referred found a job for six months or more in the first year of the scheme. While the Future Jobs Fund helped 120,000 people into work, the Work Programme has helped just 3,000 people. And, since June 2011, long-term unemployment has risen by 96 per cent, a stat that Cameron, unable to refute, simply ignored.

But this wasn't quite the resounding victory that it should have been for Miliband. In a reference to yesterday's tempestuous cabinet meeting, he declared that ministers were "at each other like rats in a sack", to which Cameron artfully replied, "he worked in a government where the Prime Minister and the Chancellor couldn't even be in the same room as each other." The Labour leader's stop-start delivery (pausing to tell Tory MPs to "calm down" at one point) meant his final question lacked force. But Cameron's boilerplate response - "we're putting the country back to work, their party wrecked it" - suggested a man who had given up winning the argument.

In response to questions on Leveson (most of which came from Tory MPs concerned about press freedom), Cameron, who received a copy of the report today, emphasised the need for an "independent regulatory system in which the public can have confidence" but said nothing to suggest that he favours statutory regulation. He later added that "whatever the changes we make, we want a robust and a free press in this country". Miliband echoed Cameron's hope of reaching an all-party consensus, speaking of a "once in a generation opportunity for real change". But while Labour won't receive a copy of the report until tomorrow, Nick Clegg, like Cameron, already has one. In the event that consensus proves elusive, Clegg has approached the Speaker about the possibility of a separate Commons statement tomorrow.

Labour leader Ed Miliband said Cameron "got rid of a Labour programme that was working and replaced it with a Tory one that isn't". 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