PMQs review: Cameron's "spare room subsidy" won't beat the "bedroom tax"

The PM has left it too late to reframe the debate over the welfare cut, not least with a phrase as clunky as his.

Bankers' bonuses may be even less popular with the public than the EU, so the Tories' decision to oppose Brussels's cap on bonuses was a political gift that Ed Miliband readily seized on at today's PMQs. The Labour leader began amusingly by asking David Cameron how he would help "John in East London", who earns £1m and is worried that his bonus may be capped at £2m. Cameron replied that bonuses were now a quarter of what they were under Labour and that he wouldn't listen to "the croupier in the casino when it all went bust". It was a strong reply - voters still blame the last Labour government for the cuts, rather than the coalition - but, politically speaking, it is hard for Cameron to reconcile this with his opposition to further curbs on bonuses. 

Miliband went on to contrast the PM's stance on bonuses, with his introduction of the "bedroom tax". At this point, Cameron declared that before moving on to the "spare room subsidy" (the PM's preferred term), he wanted Miliband to apologise for the "mess he left the country in". When Cameron deploys this tactic, Miliband usually replies that "it's called Prime Minister's Questions, I ask the questions, he answers them". But this week the Labour leader had prepared a wittier than ususal riposte. "It's good to see him preparing for opposition," he joked, adding that he was "looking forward" to facing Theresa May, whose leadership ambitions are the subject of growing speculation. At this quip, the Home Secretary shot Milband a look of thunder. 

Much of the rest of the session was taken up by the "bedroom tax", with Cameron accusing Labour of scaremongering over the policy. Referring all the time to the "spare room subsidy", the PM said that pensioners and those with severely disabled children were "exempt" from the subsidy. Except they're not; they will receive the subsidy. In his determination not to use "bedroom tax", the PM ended up misdescribing his own policy. Cameron isn't wrong to recognise the importance of "framing" the debate but after weeks in which the "bedroom tax" has become the media's phrase of choice, he has left it too late to do so. Just as the "poll tax" triumphed over the "community charge", so the "bedroom tax" will triumph over the (clunky) "spare room subsidy". 

But the PM was on stronger ground when he revealed that Labour had opposed £83bn of welfare cuts. The perception that the party is incapable of taking tough decisions and would simply "borrow more" is one that Cameron is rightly keen to encourage. And with Ed Balls and Ed Miliband unwilling to argue explicitly for deficit-financed stimulus, the charge that they are concealing their true intentions could gain ground. 

David Cameron outside 10 Downing Street. 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