Was Adam Afriyie stitched up as a warning to other would-be Tory rebels?

Tory MPs are in no hurry to dismiss the possibility that Downing Street leaked the story to expose a small rebel cell early in its development.

There is no chance of Adam Afriyie, the Conservative MP for Windsor, leading his party this side of a general election. There wasn’t much chance of him ever leading it before yesterday’s papers reported a nascent plot to line him up as David Cameron’s successor/usurper. Now that the plot’s bolt is prematurely shot that chance has shrunk to somewhere in the region of zilch.

So what is going on? As I wrote in my column last week, there is no shortage of resentment against Cameron in the Tory party. The underlying causes of that seething unrest have not gone away despite a burst of loyal exuberance following the promise of a referendum on Britain’s European Union membership.

There is a small and noisy cohort of Conservative MPs – I call them The Implacables – who are effectively in opposition already. They seem to want to accelerate the party’s defeat in the next election in order to provoke a crisis that would engulf the whole Cameroon “modernising” enterprise. They might then seize control and steer the Tories towards what they see as a more authentic Conservative agenda. In this respect, The Tory Implacables are to the right what Bennite ultras once were to Labour and the left – chasing ideological purity over electability and hating moderates on their own side with more vigour and passion than they hate the party opposite. They seem to relish the purgative potential of a leadership meltdown.

Even so, it seems unlikely any subscriber to that tendency would be so inept as to brief a couple of Sunday newspapers about their plans to unseat the Prime Minister and replace him with an MP of whom no-one outside Westminster (or his own constituency) has heard. If there was any kind of movement behind Adam Afriyie, I very much doubt it wanted its manoeuvres splashed all over the Mail on Sunday; still less at the end of a week when the Tory party was trying to make a big show of loyalty and was revelling in the perceived triumph of Cameron’s Big Europe Speech ™.

The net effect of the publicity was to make the plotters look like a small, ridiculous fanatical sect and to invite opprobrium from the overwhelming majority of Tories, which was I suspect the purpose of placing those stories in the papers. The source was, in other words, not Afriyie’s "friends" but quite the opposite. It was a device to expose a small rebel cell early on in its development and at a time when the Prime Minister is strong in order to stifle it and flush out any sympathisers. Perhaps that sounds like an over-elaborate conspiracy theory. Cock-up and ineptitude are usually the safest explanation for any rash-looking action in politics. Still, Tories I have spoken to today are in no hurry to dismiss the possibility that Afriyie’s head has, metaphorically speaking, been stuck on a spike outside Downing Street as a warning to others.

Update: I notice Peter Oborne is picking up much the same vibe.

Adam Afriyie, the Conservative MP for Windsor, was reported to be plotting to succeed David Cameron if the Conservatives are defeated in 2015. Photograph: Getty Images.

Rafael Behr is political columnist at the Guardian and former 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