PMQs review: Cameron profits from Labour's pensions move

The PM's framing of the party as soft on welfare but tough on pensioners is dangerous for Miliband and Balls.

It was the unending struggle between David Cameron and Ed Balls that defined today's PMQs. After the shadow chancellor revealed at the weekend that pensions would be included in Labour's welfare cap, Tory MPs set the PM up to deliver attack after attack on Labour for targeting those who've "worked hard all their lives". As Balls furiously pointed out, the party has pledged to keep the "triple lock" on pensions, but Cameron seized on Douglas Alexander's statement that this was their policy "at present" (the standard formulation used by shadow ministers) to declare that Labour would "cut the pension". That Cameron is now able to claim as much, however implausibly, is dangerous for Balls and Miliband. As the PM knows well, It is the over-65s who are the most likely age group to vote (76 per cent did in 2010, compared to 65 per cent of the total population). Cameron is now framing Labour as the party that wants to "protect welfare [it has refused to support the £26,000 benefit cap in its current form], punish hardworkers and punish pensioners." 

Cameron launched another rhetorical assault on Balls later in the session when he declared that the shadow chancellor's statement that the last Labour government did not spend too much "will be hung around his neck forever", describing it as "the most important quote in the last 10 years of politics." For the Tories, Balls's and Miliband's refusal to "apologise" for overspending gives them the opening they need to claim that Labour has "learned nothing" from the crash. 

The exchanges between Cameron and Miliband - on Syria and living standards - were less memorable but highlighted the significant division that has opened up between the two parties on arming the Syrian rebels. Miliband asked the PM: "given that Russia is prepared to send more arms to the Syrian government, does the Prime Minister think it is at all realistic for that 'tipping strategy' to work?" Cameron replied by insisting that he had "not made a decision to supply the Syrian opposition with weapons" but floundered when asked by Miliband what safeguards had been put in place in the event that he did. With many on the Tory benches as sceptical of Labour of the merits of arming the rebels (81 Conservative MPs signed a motion demanding a vote on the matter), this is likely to become a growing headache for the PM. 

David Cameron and Ed Miliband walk through the Members' Lobby to listen to the Queen's Speech at the State Opening of Parliament on May 8, 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