Nick Boles calls for new National Liberal-Conservative alliance

The Tory moderniser proposes reviving the National Liberal Party and standing joint candidates with the Conservatives.

Back in the halcyon days of the coalition in 2010, Nick Boles was one of a handful of Tory MPs to call for an electoral pact between the Conservatives and the Lib Dems. At the time this was seen as an ingenious means of detoxifying the Tories' brand and of permanently realigning British politics in the centre-right's favour.

But as Boles explained in a speech to the liberal conservative group Bright Blue this lunchtime, he no longer supports the idea. The Tory moderniser cited two reasons for this. First, that he had "misjudged" the Lib Dems, whose instincts remain left-wing and "statist". In reference to Nick Clegg's recent attack on Michael Gove's "ideological" free school reforms, he accused Clegg of "a desperate attempt to position himself for coalition with a deeply illiberal Labour Party after the next election – and render himself a principle-free zone in the process. " Second, that he had "miscalculated" how the Tories would respond to coalition. Rather than moderating their ideological fixations, too many in the party had played up to the Lib Dem and media caricature of the party as "heartless extremists". 

The conclusion the planning minister drew was that "we [the Tories] must be our own liberals; we cannot rely on anyone else to do it for us. Trying to outsource liberalism from another party not only does not work; it risks reversing the fragile gains of modernisation." Now, rather than calling for the creation of a new pact, Boles is calling for the revival of an old one. In 1947, the National Liberal Party (formerly the Liberal National faction of the Liberal Party) merged with the Conservative Party at constituency level and maintained a separate national identity until it was fully incorporated in 1968.

Boles suggested that the Tories should now consider reviving the National Liberal Party, "or something like it", as an affiliate of the Conservatives, and standing joint candidates. He compared the proposed relationship to that between Labour and the Co-Operative Party, which does not run candidates separately from Labour and to which which 32 MPs belong. He added: "Existing MPs, councillors, candidates and party members of liberal views would be encouraged to join. And we could use it to recruit new supporters who might initially balk at the idea of calling themselves Conservative.In three-way marginals and the key target seats that we have to take off the Liberal Democrats, an explicit National Liberal pitch might make the difference between victory and defeat."

To me, this seems at best a distraction from the primary task of detoxifying the Tory brand. But unlike so many in his party, Boles is at least asking the right questions about how to widen the party's appeal.

Conservative MP and Planning Minister Nick Boles.

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