The real reason the right is baying for Denis MacShane's blood

The former Labour MP has been targeted because he's the EU's greatest defender, not because of his expenses.

What’s really going on with this new police investigation into Denis MacShane’s expenses? Months ago, the police said there would be no charges, and there’s no new information. There’s a reason why they have suddenly reopened it, now of all times, and it’s got nothing at all to do with Denis’s expenses, and everything to do with David Cameron’s speech about Europe.

I’m not excusing MacShane (who, incidentally, is an old chum – but I’d be writing this if I’d never met him.) He had £7,000 of public money which – or some of which - he wasn’t entitled to, and claimed the money in a way which made it look dishonest even if it wasn’t. The money didn’t go into his own pocket. In a desperate attempt to save his career, he has paid back much more than £7,000 and spent another £40,000 on lawyers.

Liberal Democrat MP David Laws was recently restored to the cabinet, having, apparently, suffered enough for incorrectly claiming more than £40,000 – almost six times as much as MacShane’s £7,000. Laws, like MacShane, did not do it for gain. He didn’t need the money, for Laws, unlike MacShane, is a very rich man. He wouldn’t cross the road for £7,000.

So how come Laws sits demurely on the government benches, and MacShane risks sitting in a prison cell? The clue lies in the identities of the people who have been screaming for MacShane’s blood, and whose pressure has forced the police to reopen their investigations.

They are led by right-wing blogger Guido Fawkes, whose delight that he may be able to get the hated MacShane locked up is revolting in its slavering vindictiveness. Hearing the news, Fawkes asked: "Is it too early to open the champagne on a Monday morning?"

He and several right-wing Tories are desperate to see MacShane locked up. Why? The answer lies in a piece by the relatively civilised europhobe Daniel Hannan (who, to his credit, hasn’t joined the lynch mob.) He wrote after MacShane resigned from Parliament: "Who will the BBC find to defend Brussels on air? Seriously – who?" Right now that’s a question that matters rather a lot.

Vengeful right-wing bigots like Guido Fawkes hate him, not because of his expenses, but because he is – or was - easily the most fluent and authoritative advocate for the EU.

Former Europe minister Denis MacShane, who resigned as Labour MP for Rotherham last year. Photograph: Getty Images.
HEINZ BAUMANN/GALLERY STOCK
Show Hide image

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