Nick Pearce: Why the left is wrong on welfare

Can the left learn from the right?

Nick Pearce welcomes me into his London office. In his blue shirt and glasses, the director of IPPR has the “comfortable dad” look. He has just published an 11-page essay in Juncture, the think tank’s journal, in which he outlines his vision for welfare reform.

Pearce argues that we should stop fussing about with abstract measuring standards and focus instead on improving schools, hospitals and local buildings; that inequality extends beyond what people earn to the way they are treated by their bosses at work; that paternalism doesn’t help anyone because it takes power away from people.

Pearce, as my colleague Rafael Behr puts it, is known for “getting under the bonnet” of policy. He worked as a policy adviser to Gordon Brown when Brown was prime minister. A “thoroughly nice nerd”, he is widely credited with having revitalised IPPR.

His big idea is that the left has missed the point on welfare because it is too scared to co-opt ideas that usually belong to the right, such as individualism and conservation. Achieving a more equal society is a huge project – and it’s not just about wealth redistribution. “For example,” Pearce writes in his essay, “how might a commitment to equality need to be bolstered, or tempered, by demands for personal liberty, democratic self-government, the priority of human relationships, or the desire to protect and conserve things of value to people?”

Recent welfare reforms, he argues, are wrong-headed, because they did not work hard enough to embrace personal autonomy. “[T]housands of people now suffer repeated benefit sanctions and prolonged periods without an income, often for the most minor infractions of job search requirements,” he says.

We need to change our basic power relations, but to do this we need a groundswell of public energy. “What is it that really gets people politically engaged, excited and pissed off in equal measure? It tends not to be formal procedures,” Pearce says. “It’s about issues, it’s about the passions that underpin politics. I think that people are on the left because you’re trying to achieve certain things.”

Towards the end of our conversation, I ask him about his hobbies. “I look after [our] children . . . I watch more CBeebies than Newsnight, let’s put it that way.”

And is this influencing his world-view?

Immediately, he is back on message. “It does influence how I think . . . If you tried to close the children’s centres where my children go, we would chain ourselves to the railings. But people have had their child benefit and other things cut and that’s been achieved without the same level of protest.”

The reason for this, he says, is that it’s much easier to care about something you can see.

Nick Pearce’s essay is available in the next issue of Juncture and here in the New Statesman

A sign advertises changes to the welfare system. Image: Getty

This article first appeared in the 23 September 2013 issue of the New Statesman, Can Miliband speak for England?

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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