How Labour plans to exploit coalition divisions over childcare ratios

The party will table a Commons vote to enshrine the current ratios in law after confusion over the government's position.

Despite Nick Clegg declaring last week that plans for new childcare ratios were "dead in the water", the government has still refused to confirm that this is the case, merely stating that it will make its position clear "shortly". 

The reason for the confusion is that the Tories weren't expecting Clegg's intervention. While resigned to losing the reforms, they hoped to make a managed retreat. But the Deputy PM ended any hope of that when he said: "There is no real evidence that increasing ratios will reduce the cost of childcare for families. The argument that this will help families with their weekly childcare bill simply does not stack up. I cannot ask parents to accept such a controversial change with no real guarantee it will save them money - in fact it could cost them more."

Eyeing a political opportunity, Labour has announced that it will table a Commons vote today enshrining the current ratios in law. As in the case of the recent motion on a mansion tax, the aim is to highlight the coalition's frayed unity, while challenging Clegg to put his vote where his mouth is.

The Commons will debate the remaining stages of the Children and Families Bill today and Labour has tabled New Clauses 6 and 7, which would protect the current ratios by transferring them from statutory guidance to primary legislation. Children's minister Liz Truss has proposed changing the ratios from 1:3 to 1:4 for children under one and one-year-olds and from 1:4 to 1:6 for two-year-olds.

Shadow children and families minister Sharon Hodgson said: "Ministers have no credible plan to solve Cameron’s childcare crisis. The one plan they did have would have put quality and safety at risk, and there was no evidence it would have made childcare cheaper.

"We want to ensure that David Cameron and Michael Gove are prevented from making these potentially damaging changes, which they haven’t ruled out in spite of last week’s announcement from the Deputy Prime Minister.

"If Nick Clegg is serious about blocking Liz Truss’s reforms, he should lead his MPs in joining Labour in voting for measures to protect child safety. We need action not warm words."

While there's little chance of Clegg rising to Labour's bait, this is another example of how the party is fighting smart as the coalition begins to unravel. 

David Cameron and Nick Clegg visit the Wandsworth Day Nursery in 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