What Ed Miliband can learn from Harold Wilson about an EU referendum

It is a question of when, not if, Miliband will offer an EU referendum. Here's what he can learn from his predecessor-but-seven.

Ed Miliband can perhaps be forgiven for his reluctance to leap in and commit a Labour government to holding an in/out referendum on Britain’s membership of the EU. After all, in a speech to the CBI last November he warned that fellow EU countries are "deeply concerned" because they sense Britain is "heading to the departure lounge". But realpolitik now makes it matter of when and how he follows David Cameron’s lead in calling for a referendum, not if.

When that moment comes, he could do worse than to learn a thing or two from his predecessor-but-seven, Harold Wilson. As prime minister, Wilson did what Cameron now promises to do: renegotiate the terms of Britain’s membership and then hold a referendum on the outcome. Like Cameron today, his referendum was about fudging internal party divisions as he took a seemingly outrageous chance with the country’s future strategic interests. But Wilson – who won more general elections (four) than any other 20th century prime minister – was no slouch when it came to campaigning and his approach to the 1975 referendum bears a number of useful lessons for Miliband now.

1. A referendum can be cathartic. In his 1976 book The Governance of Britain, Wilson wrote that the referendum "ended once and for all the previous doubts about the support of the British people for membership of the European Community." It’s a high-wire act, but the potential reward for winning a referendum on Europe could be to bring to an end to decades of sniping and foot-dragging about Europe. And it would set up Ed as a leader prepared to lead boldly.

2. Hold a vote quickly. Wilson’s famous dictum that "a week is a long time in politics is especially insightful when it comes to holding referendums. It is wise to move quickly before other problem sget in the way and the vote becomes a stick to beat a mid-term government. The 1975 referendum was held just nine months after the October 1974 General Election on 6 June.

3. A win is a win: don’t set a threshold for support or turnout. The 1975 referendum was passed with 67 per cent support on a 65 per cent turnout. However Labour’s disastrous decision just four years later to impose a condition that 40 per cent of Scotland's total registered electorate had to vote in favour during the referendum on a Scottish parliamentsaw the vote fall short (just 52 per cent voted yes on a 64 per cent turnout). This precipitated the collapse of Jim Callaghan’s Labour government.

4. Public opinion will shift. Just as now, a majority of people in 1975 were sceptical about European membership at the start of the referendum campaign. But as Peter Kellner points out, now, as in 1975, opinion "is not completely fixed"; with the renegotiated terms providing a potentially useful new element which can be used to undermine existing hostility.

5. Labour is more united now than it was then. A referendum is often a time for friends to agree to disagree. Wilson suspended the cabinet’s collective responsibility courtesy of an "agreement to differ". He had huge political figures like Michael Foot, Tony Benn, Peter Shore and Barbara Castle ranged against him and much of the trade union movement hostile to Europe. Miliband is far more fortunate; divisions within the Labour tribe about Europe are puny compared to those confronting Wilson in the 1970s. Miliband’s problem is not about getting colleagues to vote yes, but how to keep them aligned as he choreographs a change of policy to now support a referendum.

6. A referendum forces the political centre ground to co-operate. Wilson, Roy Jenkins, Denis Healey and Jim Callaghan – the big beasts of the Labour government – were united in favour of a 'yes' vote in 1975. As were much of the Conservative and Liberal parties. Indeed, one opposition figure was particularly forthright: "If we fail and the British people vote ‘no’ to the European Community, they will read how there was a defeat for co-operation between nations…They will read how extremism won over commonsense."

So said Margaret Thatcher.

Harold Wilson's 1975 referendum on Britain's EEC membership ended in a 67-33 vote in favour of staying in.

Kevin Meagher is associate editor of Labour Uncut and a former special adviser at the Northern Ireland office. 

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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