Did the Lib Dems know about Huhne's points swap?

Newly-released emails show that Vicky Pryce claimed to have told Vince Cable and others about the incident.

Did senior Lib Dems know that Vicky Pryce accepted speeding points on Chris Huhne's behalf? That's the suggestion from a series of fascinating emails released from the trial following Pryce's conviction. 

In an email dated 9 April 2011, Huhne's former wife told the Sunday Times's Isabel Oakeshott: 

Actually I had told Vince [Cable] and Rachel [his wife] about points before when the three of us were having supper about a month ago – they were horrified at the time but VC has probably forgotten it by now. He was v tired that night.

Nine days later, she informed Oakeshott:

Having lunch with Miriam c tmr. Should I hint at anything? I told Vince there is something hanging over him [Huhne] and he wanted to tell Clegg.

On 26 April 2011, Oakeshott asked Pryce:

To what extent is Clegg aware that something is hanging over Huhne (you mentioned it to Miriam, didn't you?)

Pryce replied:

Yes, I have told VC [Vince Cable], Miriam C, MOak [Lord Oakeshott] … and a few other Lib Dem Lords and others working close to NC [Nick Clegg]. 

Unsurprisingly, the Lib Dems have been quick to deny any suggestion of a cover-up. A party spokesman said: "Vince, Matthew and Miriam are all clear that the allegation about driving points was not raised with them."

In addition, a spokesman for Cable said: "Vince and Rachel have no recollection of the issue of points being raised with them over the course of dinner with Vicky Price on 28 January 2011.

They have consulted their personal records which confirm that the issue first came to their attention in May 2011 when the story broke in the press."

Miriam González Durántez said: "I have never ever been told by Vicky or anybody else about the traffic points story. I got to know about this when everybody else did."

And Lord Oakeshott, a close ally of Cable and a third cousin of Isabel Oakeshott, said: "Vicky must have been under great pressure but I am sure she never raised a question of points with me". 

But were they aware of "indirect" and "non-specific" concerns? That's the question that will be asked. 

Vicky Pryce, ex-wife of Chris Huhne, arrives at Southwark Crown Court on March 7, 2013 in London. 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