Revealed: why the deficit actually rose today

Strip out all special factors and total borrowing was £400m higher in 2012-13 than in the previous year.

The boast that the deficit "is falling" and "will continue to fall each and every year" has been crucial to George Osborne's political strategy, so what do the final set of figures for 2012-13 show? At first sight, it appears as if the Chancellor's luck has held. Excluding the transfer of the Royal Mail pension plan and the cash from the Bank of England's Asset Purchase Facility, public sector net borrowing was £120.6bn last year, £300m lower than in 2011-12. It's worth noting that this includes the one-off windfall of £2.4bn from the 4G auction (without which the deficit would be £2.1bn higher) and that borrowing was originally forecast to be £89bn, but Osborne's boast still holds.

Or does it? Strip out all special factors (including the reclassification of Northern Rock Asset Management and Bradford & Bingley as central government bodies) and total borrowing actually rose in 2012-13. As p. 7 of the ONS release states, "on this measure Public Sector Borrowing (PSNB ex) for the year to date is £0.4billion higher than for the same period last year." These figures are of almost no economic significance. Whether borrowing marginally rose or marginally fell makes little difference to the parlous state of the British economy. But they are of immense political significance, which is why Osborne went to such extraordinary lengths to ensure the headline figures would show a fall. As I noted following the Budget, the Treasury forced government departments to underspend by a remarkable £10.9bn in the final months of this year and delayed payments to some international institutions such as the UN and the World Bank. Noting that the £10.9bn was around double the average underspend of the previous five years, IFS head Paul Johnson said:

There is every indication that the numbers have been carefully managed with a close eye on the headline borrowing figures for this year. It is unlikely that this has led either to an economically optimal allocation of spending across years or to a good use of time by officials and ministers.

That Osborne is forced to resort to ever more creative accounting is evidence of how badly off track his deficit reduction plan is. The government is currently forecast to borrow £245bn more than expected in 2010, a figure that means, as Labour's Chris Leslie noted today, that it will take "400 years to balance the books". To all of this, of course, Osborne's reply is "but you would borrow even more!" Finding a succinct response to that claim remains one of the greatest challenges facing Ed Balls and Ed Miliband. 

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.

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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