How Salmond is using EU uncertainty to boost Scottish independence

The Scottish First Minister is encouraged by a new poll showing that support for independence dramatically increases when the prospect of UK withdrawal from the EU is raised.

While Westminster has fixated on an EU referendum that may or may not take place in 2017, rather less attention has been paid to a referendum that is certain to happen, that on Scottish independence next year. 

With the Yes campaign behind in the polls, the SNP is attempting to regain the initiative by launching a new paper on the economic case for independence. Deputy First Minister Nicola Sturgeon has pointed to six areas in which she claims Westminster is "is hindering Scotland's potential". They are:

- The decision by the last two UK governments to cut capital spending, which would have supported an extra 19,000 jobs in Scotland. 

- Westminster's failure to store oil revenues in a sovereign wealth fund, comparable to that in Norway, now worth an estimated £450bn.

- The debt and credit boom presided over by the last Labour government. 

- The increase in income inequality witnessed under every government since Margaret Thatcher's. 

- The concentration of economy activity in London at the expense of the rest of the UK. 

- The coalition government's decision to pursue austerity, rather than a growth-led economic strategy. 

After seeing off Nigel Farage last week, Alex Salmond was in ebullient form on the Today programme this morning, rattling off statistics showing that over the last five years, an independent Scotland would have been £8bn better off and that over the last 30 years, Scotland had contributed more per head in taxation than the UK average. 

The First Minister went on to offer a clue to his improved mood when he cited a new poll showing that while the Yes campaign trails the No campaign by 44 to 36 points (a smaller gap than in some others), when the prospect of UK withdrawal from the EU is raised the two sides draw level on 44 points each. The poll showed that while the issue of EU withdrawal has little effect on those Scots who have already made up their mind, among undecided voters three times as many support independence as oppose it under those circumstances. "I would say it's all to play for," Salmond concluded. On that point, he is right. The biggest advantage that Salmond has is time. By September 2014, he hopes that the full force of the coalition's spending cuts, less than half of which have been introduced, will have persuaded Scotland that the time is right to go it alone.

Incidentally, on the EU, it's worth noting an important story in today's FT, which reports that Germany plans to avoid the full scale renegotiation that David Cameron hopes to use to repatriate powers from Brussels. It notes that while Merkel is sympathetic to Cameron's desire to improve Europe's economic competitiveness, "she is convinced that this can only be done by improving the process of European decision-making and not simply by repatriating powers to national capitals." So long as this remains the case, it will be difficult for Cameron to persuade his ever more eurosceptic party that is should vote to stay in. And that, as Salmond knows, plays into his hands. 

Scotland's First Minister and Scottish National Party leader, Alex Salmond, attends a Commonwealth Games event at Glasgow Airport. 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