The Tories' biggest problem remains their toxic brand

A new poll shows that 33% would never vote Conservative compared to 24% for Labour, making Miliband's party the least toxic.

One reason why Labour strategists are confident that their party will win the next election is that it is the "least toxic" among voters. While a significant chunk of the electorate would never consider voting Conservative (most notably ethnic minorities, northerners and Scots), far fewer would never vote Labour. 

That point is reinforced by a new poll from YouGov today showing that while 33% would never vote Conservative, far fewer (24%) would never vote Labour. The Tories' problem is greatest in Scotland, where 59% would never vote for them (they currently hold just one seat out of a possible 59) and in the north, where 39% would never vote for them (they hold 43 seats out of a possible 158).

Conservative MP Gavin Barwell notes that "modernisation is about reducing/reversing this gap" but that's a project Cameron, under the tutelage of Lynton Crosby, long abandoned. The Tories are fond of deriding Labour’s alleged "35 per cent strategy", under which a coalition of the party’s core supporters and Lib Dem defectors allow it to crawl over the electoral finish line – but few note the irony that the Tory leadership has now adopted its own version of this game plan. Under heavy fire from the Ukip insurgency, the party has retreated to its core territory of welfare, immigration and Europe.

To surpass Labour in 2015, the party needs to expand its appeal considerably among those groups that have shunned it at the past four elections: ethnic minorities, northerners, Scots and LGBT voters. With the exception of equal marriage, few visible efforts have been made to do so. In January of this year, Tory strategists briefed that Cameron was so concerned at how the issue of race was damaging support for the party that he would address it "head-on with a speech in the next two months". Yet seven months on, nothing has been heard. Instead, the party has further damaged its reputation with ethnic minorities through a series of demagogic stunts on immigration.

But interestingly, the Tories are only the third most toxic party. Thirty five per cent would never vote Lib Dem, while 43% would never vote UKIP. While many casually claim that voters will never make Ed Miliband prime minister, it is the Labour leader who is fishing in the largest pool. 

George Osborne and Michael Gove at the Conservative conference in Manchester last month. Photograph: Getty Images.

George Eaton is political editor of the New Statesman.

HEINZ BAUMANN/GALLERY STOCK
Show Hide image

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