Osborne surfaces as Duncan Smith petition passes 100,000 signatures

A rare speech from the submarine Chancellor as more than 118,000 people challenge his cabinet colleague to live on £53 a week.

With the government under fire on welfare, the submarine Chancellor has surfaced. George Osborne will give a rare speech today attacking the "vested interests" opposed to welfare reform while boasting that the changes announced in the Budget mean that 90 per cent of working households (around 14m households) will be better off by an average of £300 a year. Osborne's figures, however, do not include unemployed families (a jobless couple without children will lose around £150 a year) and Labour is rightly pointing to the fact that the average family will be £891 worse off a year as a result of the cumulative effect of tax and benefit changes introduced since 2010.

Expect Ed Balls and co. to also take yet another opportunity to remind voters that the biggest tax cut of all has gone to the highest earners. The reduction in the top rate of income tax from 50p to 45p this Saturday will benefit the UK's 13,000 income millionaires by an average of £100,769 a year and all high earners by at least £42,000. Whether or not they accept the economic logic behind the tax cut, an increasing number of Tory MPs recognise that it has made every austerity measure that much harder to justify.

Meanwhile, Iain Duncan Smith's claim that he could live on £53 a week (fisked by Alex yesterday) has given every journalist in the land a licence to ask the Work and Pensions Secretary's colleagues whether they could match his frugality. Treasury minister Greg Clark told Radio 5 Live this morning that anyone earning "the comfortable wage" that an MP has would "certainly struggle" to live on that amount and Osborne can expect to be asked the same question if and when he takes questions after his speech to Morrisons workers.

The petition challenging Duncan Smith to "prove his claim" has garnered more than 118,000 signatures - in excess of the 100,000 required to trigger a debate in Parliament (although it was not put forward for consideration). And the Chancellor's dubious description of the benefits system as "generous" (prompting the inevitable rejoinder: have you tried living on £71 a week?) means he is vulnerable to similar scorn. 

George Osborne leaves number 11 Downing Street in central London on March 19, 2013. Photograph: Getty Images.

George Eaton is political editor of the New Statesman.

HEINZ BAUMANN/GALLERY STOCK
Show Hide image

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