How Osborne's benefit cuts could hurt the Tories in marginal seats

Labour releases data showing that thousands of working families in Conservative marginals will be hit by the cuts.

Labour is increasingly confident that it is not just right in principle to oppose George Osborne's 1 per cent cap on benefit increases but also right politically. While Osborne, the Conservatives' chief election strategist, believes that the measure will increase support for the Tories among those voters who considered the last government too soft on welfare claimants, Labour argues that he has miscalculated by hitting the very "strivers" he claims to support. Sixty per cent of the real-terms cut to benefits will fall on working households and, according to the Institute for Fiscal Studies, the average one earner couple will be £534 a year worse off by 2015.

Overnight, Labour released some fascinating HMRC data showing how the cuts to tax credits will hit voters in Conservative marginals. In the Tories' 60 most vulnerable seats, there are an average of 15 working families receiving tax credits for every one marginal voter. For instance, in North Warwickshire, the party's most marginal seat (held by 54 votes at the last election), there are 6,800 families receiving working tax credits. In Broxtowe, the 10th most marginal (held by 389 votes), the figure is 5,700, in St Albans, the 40th most marginal (held by 2,243 votes), it is 6,700.

A Labour spokesman said: "Everyone knows the next election will be a living standards election. George Osborne's strivers' tax is going to hit working families in Tory-held seats. He thought he was playing a clever political game, but instead he is likely to find he has cost the seats of dozens of his colleagues."

If this sounds a lot like wishful thinking, the thesis that austerity will cost the Tories votes at the next election remains a plausible one. A frequent complaint heard by Conservative candidates on the doorstep in 2010 was that the party planned to take away their tax credits. Now it has done so, the electoral fallout is hard to predict. But the belief that in-work voters deprived of their benefits will be assuaged by the knowledge that others are suffering more is no more convincing than the belief that they will fall into the arms of Labour.

Chancellor George Osborne is seen during a visit to the offices of HM Revenue & Customs. 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