Labour must not turn its back on pluralism

Tribal differences have obstructed progressive change in the past. They must not do so again.

In one day last week we saw the UK Independence Party (UKIP) record its best ever by-election result, a Liberal Democrat Deputy Prime Minister speak against his own government to support Labour's leader (whose own party was chalking up solid by-election wins as Lib Dem support evaporated) while a panicky Tory vice chair called for a deal with UKIP. Let's be suspicious of instant punditry that tries to tell us 'what this all means'.  But, at the very least, it's safe to conclude that politics is not going to return 'to normal' anytime soon.

Normal, to my generation, meant an essentially two-party battle with those odd (Liberal) Lib Dems occasionally winning. A younger generation saw that disappear in Wales and Scotland years ago, and a three-party system became the norm in England. But that, too, is now crumbling. We may not know where the votes of the disaffected will go, but with each passing election, fewer and fewer are likely to return en masse to Labour, the Tories or the Lib Dems.

While that much is commonplace, too few people have asked what this means for progressive politics and for the chances of achieving progressive change. Labour instinctively believes that, even if politics is more volatile, it can become the default choice for progressive voters.

In the short-term, that may be true in parts of England where the Lib Dems attracted a part of the progressive vote. It no longer works in Scotland and Wales, though, and all the signs are that it's not a long-term bet for England either. Rather than Labour re-establishing itself as the sole party of choice for progressive voters, it's more likely that the progressive vote will be split as it has now been for decades.

In these circumstances, the chances of progressive change will depend on a political system and a political culture that enables the progressive views of voters to be reflected in the government of the day.  It requires a pluralist political culture, a willingness to cooperate with others in order to deliver values that are shared among the voters of different political parties.  A one nation Britain not only needs a one nation Labour Party capable of garnering support from many different voters in many different parts of the country, but an open approach to politics that builds alliances for progressive change.

The launch of Labour for Democracy on 4 December is an attempt to break down tribal sectarianism and promote a pluralist culture within the Labour movement. The focus is not on coalitions or cross-party deals, but on finding ways of delivering what progressive voters want. We've already shown that, in the main, past Lib Dem voters hold similar values to Labour's, and quite different to most Tory voters. It's also clear that, despite the failures of the coalition, the public still generally want politicians to work together when they can, rather than exaggerate their differences.

This isn't the easiest time to make the pluralist case. The Lib Dems' governmental and electoral performance is hardly encouraging, and has revealed a culture at times as sectarian as anything Labour has to offer. Meanwhile, Labour is doing well, and, of course, every party activist will work as hard as they can for every Labour vote. It is tempting to see pluralism as a sign of weakness, a lack of confidence; even an unwanted attempt to give Nick Clegg a permanent and undeserved place in government.

But we must be bigger than that. Tribal differences have obstructed progressive change in the past. Voter allegiances to the major parties are declining as fast as the icecaps are melting. There are even signs that the ‘progressive majority’ that split its vote in the 1980s is itself shrinking in the face of recession and insecurity.  If we want to change Britain in a progressive direction, Labour must show it is willing to work with, not just lead, everyone who will support all or part of that change.

Labour leader Ed Miliband was supported by Nick Clegg in calling for the implementation of the Leveson report. Photograph: Getty Images.

John Denham was a Labour MP from 1992 to 2015, and a Secretary of State 2007 to 2010.

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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