George Osborne prepares to lead members of the Treasury team out of 11 Downing Street to face the media before the Budget. Photograph: Getty Images.
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George Osborne shamelessly courts the pensioner vote

The Chancellor's offer to the over-65s is rational but crude politics: they vote more than any other age group.

There is a simple explanation for the lengthy section devoted to supporting savers and pensioners at the end of George Osborne's Budget speech: they vote. In 2010, 76 per cent of the over-65s turned out, more than any other age group. If the Tories are to edge Labour in a close election next year, winning the support of this group will be crucial.

For years since the coalition was formed, Conservative MPs have been calling for the Chancellor to provide relief to the pensioners (a significant number of whom have defected to UKIP) whose savings have been hit by the "monetary activism" (ultra-low interest rates and quantitative easing) he regards as necessary to support the recovery.

Today, he acted. He announced the abolition of the 10 per cent tax band on savings (taking at swipe at Labour by adding "when I abolish a 10p rate, I don't secretly turn it into a 20p rate") and the doubling of the zero pence band to £5,000, the launch of a new pensioner bond paying market rates, the removal of tax restrictions on how pensioners drawdown their savings pots, and a new "Right to Advice" for those retiring on defined contribution pensions. All of these measures were designed to match Osborne's rhetorical commitment to those who have "worked hard" and "saved" throughout their lives. His decision to exclude the state pension from the new cap on welfare spending is another show of support for this group. 

Many will rightly question his priorities. It is pensioners who have suffered the least during the long squeeze, with their benefits shielded from austerity, while the young have suffered the most. But Osborne's decision to favour the former over the latter is rational, if crude, politics. 

It is worth noting, however, that today's measures could well be a prelude to a Conservative pledge to means-test universal pensioner benefits, such as Winter Fuel Payments, free bus passes and free TV licences, in 2015. While the state pension has been excluded from the welfare cap, these payments have not. Osborne's "Budget for savers" may well be aimed at providing the Tories with the protective cover they need to execute this U-turn. 

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