Nigel Farage speaks during a public meeting held in the Sage building on April 23, 2014 in Gateshead. Photograph: Getty Images.
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Election success for Ukip in England could encourage Scottish independence

A strong performance by Farage's party could signal to Scotland that England may vote to leave the EU in a future in/out referendum. 

Anyone who ever said European elections aren’t interesting might want to reconsider that thought. While the latest polls show eurosceptic parties on course to make significant gains across the EU, new polling commissioned by IPPR and the universities of Edinburgh and Cardiff shows that next month’s outcome will likely differ as much between Britain’s home nations as it does between the EU member states.

European Election Voting Intentions, April 2014 (%)

Party

England

Wales

Scotland

Labour

30

39

31

Conservative

22

18

12

Liberal Democrats

11

7

7

Plaid Cymru/SNP

--

11

33

UKIP

29

20

10

Other

8

6

6

N of respondents

2846

793

782

In England, Labour is facing fierce competition from Ukip to finish first, with the Conservatives falling well into third place. Ed Miliband's party has much to be pleased about in Wales where it commands a resounding 19 percentage point lead over Ukip, which is battling the Tories for second. In Scotland, the SNP is running neck-and-neck with Labour to finish on top, while Ukip lags far behind.

Despite the "UK" in its name, Ukip is swiftly becoming the de facto English National Party - where at the moment it can count on nearly one in three votes. Its appeal, however, isn’t nearly as strong among Welsh and Scottish voters. In Wales, one in five voters intend to vote Ukip, while in Scotland support dwindles down to only one in 10 voters. Even though Ukip considers itself a British-wide party, the research shows English identity accounts for a large chunk of its support. Those who identify more strongly with England than Britain are more than twice as likely to support Ukip than those who more strongly identify with Britain.

European Election Voting Intention by National Identity, England, April 2014 (%)

 

English only/More English than British

Equal English & British

British only/More British than English

Labour

24

25

33

Conservative

22

31

18

Liberal Democrats

7

10

19

UKIP

42

26

19

Other

6

7

10

N of respondents

943

1160

546

Differing views between the home nations aren’t just restricted to next month’s European election. It’s very clear there are mixed feelings regarding the UK’s membership of the EU. When asked about a possible EU referendum, the Scottish view Britain’s membership much more favourably with a 16-point lead for "in", while in England  the "outs" lead by three points. In Wales, those desiring to remain also share a narrow lead.

Voting Intention in ‘In/Out’ EU referendum (%)

 

England

Wales

Scotland

Remain

37

39

48

Leave

40

35

32

Wouldn’t vote/Don’t Know

22

26

20

N of respondents

3695

1027

1014

Again, the data suggest that English identity is closely associated with an individual’s opposition to the EU. Those who see themselves as solely or mostly English are more likely to vote to leave the EU in a potential referendum while those seeing themselves as only or mostly British are more likely to vote to stay in. This contradicts attitudes in Scotland and Wales where national identity seems to have no impact with how one would vote in an in/out referendum.

EU Referendum Vote by National Identity in England (%)

 

English only/More English than British

Equally English & British

British only/More British than English

Remain

26

39

55

Leave

55

37

29

Wouldn’t Vote/Don’t Know

19

23

17

N of respondents

1171

1508

667

These differences in outlook towards the EU show that next month’s election could have a potential impact on the Scottish referendum debate. A strong performance by Ukip could signal to Scotland that England may vote to leave the EU in a future in/out referendum and possibly push more Scots into the "yes" camp.

Labour and the Conservative parties must also be cautious with how they choose to challenge Ukip. Striking a more eurosceptic tone to chase Ukip voters might simply play into the hands of Scottish nationalists. With the Scottish referendum less than four months after the European contest, Alex Salmond will certainly be watching next month’s election campaign south of the border.

 

Glenn Gottfried is research fellow at IPPR

HEINZ BAUMANN/GALLERY STOCK
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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