Miliband to make major speech on the economy this week

Labour leader will deliver speech on the economy on Thursday as new ICM poll shows his party continues to trail the Tories in this area.

One of the reasons why many Labour MPs remain pessimistic about their party's chances of winning of a majority in 2015 is that, even after a double-dip recession, Labour continues to trail the Conservatives on the economy. While the latest Guardian/ICM poll gives Labour a 12-point lead (its highest since May 2003), it also shows that more voters (29 per cent) blame the "unsustainable spending" of the last government for the slowdown than the Tories' cuts (23 per cent).

For Labour, the concern is that such ratings are often a better long-term indicator of the election result than voting intentions. History shows that at general election time, when the opposition comes under greater scrutiny, voters usually side with the party that they view as the most economically competent. With the economy likely to return to sustained growth in 2014, the danger is that the coalition will increase its advantage in advance of 2015. 

If Ed Miliband is to firmly establish himself as a prime-minister-in-waiting, he will need to improve his party's standing in this area. I'm told that the Labour leader will make a major speech on the economy this Thursday, outlining his party's priorities ahead of the Budget on 20 March. On the same day, Jon Cruddas, the head of Labour's policy review, will deliver a speech on "the condition of Britain" (an echo of the book of the same name by G.D.H. Coleto coincide with the launch of a major new IPPR project on living standards, described to me as the think-tank's most ambitious programme since its famous Commission on Social Justice, which helped shape Labour's 1997 manifesto. 

After Cruddas warned in his Resolution Foundation speech last week that "simply opposing the cuts without an alternative is no good" (interpreted by some as a coded critique of Ed Balls), expect Miliband to say more about his vision of a remade capitalism. 

Ed Miliband speaks at the CBI's annual conference last year. 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