What sort of prime minister would Miliband make?

For a leader who clearly favours consensus over conflict, Miliband will need to get used to saying 'no' to groups and lobbies who have previously enjoyed an easy ride with Labour.

Part of the reaction to Ed Miliband’s speech earlier this week, signalling seismic changes in Labour’s relations with affiliated trade unions, was the boldness of his move. Not to be rude, but we’re not used to that from Ed. Cautious and incremental steps are what we usually get. It begs the question: what sort of prime minister would he make?

Last Friday, an unnamed former Labour minister told the Guardian that Miliband needed to move decisively in reframing the relationship with the trade unions, following the Falkirk selection debacle. "We need to have a commission that looks at the union link. All the general secretaries need to sign up to it. We need to get to a place where you simply have one category of Labour party members. There should no longer be a formal union affiliation.

"Of course, if unions want to donate to the party they can. Ed is not there yet. But he will be. He acts in a deliberative way. But when he makes a decision he moves very rapidly."

And so it came to pass. Miliband showed he was willing to square-up to Unite and announce changes revolutionising trade union involvement in the party that many observers thought were beyond him. Tony Blair’s glowing tribute was both genuine and generous. So does this week signal the emergence of Miliband 2.0?

Not really. His move was a superb piece of reactive political boldness (it’s hard to think he had such major reform in mind two weeks ago). Opportunistic, rather than instinctive, but decisive, too, when his mind is made up; and being able to react to big events is, after all, the stuff of the premiership.

In an interview last month, Lord Stewart Wood, shadow minister without portfolio and invariably described as Miliband’s consiglieri, offered this assessment of his boss: "In terms of style, Ed is collegiate. He looks for views early, before he makes up his mind. Gordon [Brown] wanted us to respond to his ideas [after] he had already taken them a long way down the line." He added: "Unlike a lot of other politicians, he invites people to give him constructive criticism. He has a desire to improve [and] he solicits views from people across the party."

As a senior adviser to Gordon Brown, and later energy secretary, Miliband was a mainstay throughout 13 years of Labour government and saw first hand the damage done to the government by the Blair/Brown wars. If his "collegiate" style is a reaction to that, then Wood is certainly right about his willingness to learn and improve.

But the government machine he would inherit in 2015 is markedly different to the one he left behind as a cabinet minister in 2010. The social democratic model of the New Labour years is now defunct. It is not enough to throw money at projects and move on to the next thing. Spending cuts and those infernal 'hard choices' will be the order of the day for the foreseeable future.

Prime Minister Miliband will need to speak the "language of priorities" and know a thoroughbred idea from a civil servant’s hobby-horse in order to make his small state socialism work. For a leader who clearly favours consensus over conflict, Miliband will need to get used to saying 'no' to groups and lobbies who have previously enjoyed an easy ride with Labour. Here he can learn from his predecessors.

Blair was good at building an effective team around him, yet there are still too few Milibandites willing to put their shoulder to the wheel for their man. While Gordon Brown ruled by pulling a thousand strings and making the Whitehall machine do his bidding, Miliband often gives the impression of making things up as he goes along. Yet despite this, he is far better prepared for the realities of power than Blair and Brown were in 1997 and his shadow cabinet is one of the most experienced since the Second World War.

Temperamentally, though, Miliband seems closer to President Obama than any of his immediate British predecessors. He is prepared to address vested interests but does so cautiously in closely-scoped terms, witness his criticisms of banks and energy companies, and sometimes seems unsure how far to push things.

Perhaps he should triangulate between Tony Blair’s informal sofa government and Margaret Thatcher’s manic swinging handbag? Where Miliband’s bridge-building style will work well, though, is if there’s another hung parliament in 2015; exercising soft power to build alliances and seek common ground in a way neither Blair nor Brown were well-suited to. For those who balked at the prospect of Prime Minister Miliband a week ago, how he would govern in 2015 has suddenly become a very real preoccupation.

Ed Miliband delivers his speech on reforming the Labour-trade union link at The St Bride Foundation in London earlier this week. Photograph: Getty Images.

Kevin Meagher is associate editor of Labour Uncut and a former special adviser at the Northern Ireland office. 

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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