Why Miliband is right to sit on the fence on Syria

Politicians, far more than commentators, have a moral and a legal duty to proceed with caution.

In his response to David Cameron's statement on Syria, Ed Miliband signalled that he was neither with the hawks urging US destroyers towards Damascus nor with the Stop the War protesters (addressed last night by Diane Abbott) declaring "hands off Syria!" He refused to "rule out military intervention" but also insisted that he would not be pushed into a decision today. "I do not rule out supporting the Prime Minister but I believe he has to make a better case than he did today," he concluded. Cameron needed to explain how intervention would affect Britain's wider stance on Syria (is regime change the de facto aim?), the UN weapons inspectors needed to report and provide "compelling evidence" that the Assad regime was responsible for the Ghouta massacre, and the approval of the Security Council needed to be sought (although, as he rightly noted, a Russian or Chinese veto should not be a bar to action). Until all of these conditions are met, it is too early to say whether military action is justified. 

For this stance, he is inevitably being denounced as a fence-sitter, as a flip-flopper, unfit to be leader of opposition and certainly unfit to be prime minister. But in a political culture that too often prizes certainty above all else, Miliband's honest expression of doubt was immensely refreshing (as well as in line with public opinion). Many of the same commentators who have openly struggled to reach a position are now denouncing the Labour leader for his equivocation. But politicians, far more than columnists, have a moral and a legal duty to proceed with caution. How many of the 412 MPs who voted for Iraq now wish that they had sided with those who called for the inspectors to be given more time? 

At some point in the next week, Miliband will need to decide whether to support Cameron's plan to take military action. But until then, who can argue with his assertion that it "is right to go about this process in a calm and measured way"? As he noted in the most important passage in his speech, "the basis of making the decision determines the legitimacy and moral action of taking action". Whatever stance Miliband takes, it will be infinitely more credible for being reached with patience rather than haste. In a repudiation of Tony Blair, who, in the infamous words of the "Downing Street memo", shaped the facts around the policy, he declared: "evidence should precede decision, not decision precede evidence." If I was leader of the opposition, I would want to wait until all the facts were in - and that is what a prudent Miliband is doing. 

Ed Miliband speaks at the New Statesman centenary party at Great Hall on June 20, 2013 in London. 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