Woolwich terror attack: Cameron and Miliband respond

"The terrorists never win because they cannot defeat the values we hold dear," says Cameron after the beheading of a British soldier in Woolwich.

David Cameron and Ed Miliband have now both responded to the suspected terrorist attack in Woolwich, which saw a British soldier beheaded by two men at 2:20pm this afternoon. The two suspects, one of whom declared in a grim video, "The only reasons we have done this is because Muslims are dying every day", were shot by police and are receiving emergency treatment in hospital. The full statement from the suspect with the bloodied machete was:

We swear by Almighty Allah we will never stop fighting you. The only reasons we have done this is because Muslims are dying every day. This British soldier is an eye for an eye a tooth for tooth. We apologise that women had to see this today but in our lands our women have to see the same. You people will never be safe. Remove your government. They don't care about you.

Cameron, who is in Paris for meetings with François Hollande, said at a press conference at the Elysée Palace:

I've been briefed by the Home Secretary about this sickening attack in Woolwich in London. It is the most appalling crime. We obviously are urgently seeking, the police are urgently seeking, the full facts about this case but there are strong indications that it is a terrorist incident.

Two people at the scene of the murder were wounded by the police and they are being treated as suspects. The Home Secretary is chairing COBRA tonight to bring together the police, the security services, all of the agencies, so that we can gather every piece of information that we can. The police and the security services in the UK will get all of the support that they need to deal with this or indeed any other incident.

I'll be returning to London later tonight, so that I can chair a COBRA meeting again in the morning to make sure that we have all of the facts of this case. Tonight, our thoughts should be with the victim, with their family, with their friends. People across Britain, people in every community, I believe, will utterly condemn this attack. We've had these sorts of attacks before in our country and we never buckle in the face of them. We show indomitable British spirit. The terrorists never win because they cannot defeat the values we hold dear.

He will travel back to London tonight and attend a COBRA meeting tomorrow morning.

Miliband, who cut short a visit to Germany to return to the UK, said:

This is a truly appalling murder which will shock the entire country. All of my thoughts are with the family and friends of the victim. The British people will be horrified by what has happened in Woolwich. They will be united in believing that this terror on our streets cannot be allowed to stand. The Labour Party will offer the Government our complete support in establishing the facts of what happened and ensuring that those responsible face the full force of British justice.

Although some MPs have suggested that parliament, which went into recess yesterday, should be recalled, a spokesman for John Bercow said that there had been no request from Downing Street for him to do so.

One of the Woolwich murder suspects is shown holding a bloodied machete. Photograph: ITV News.

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