Shadow health secretary Andy Burnham at the Labour conference in Brighton last year. Photograph: Getty Images.
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HS2 critic Andy Burnham to vote in favour tonight

Shadow health secretary will back the bill, despite previous criticisms, as it only applies to the first phase of the project.

Andy Burnham caused some ripples earlier this year when he refused to rule out voting against High Speed 2 in an interview with me for the NS (for which he was swiftly slapped down by Ed Miliband's office). He said then: "I’ve given no guarantees about supporting it. I’m not talking as a frontbencher here, I’m talking as the MP for Leigh. I will not let my constituents carry on paying through their taxes for the rail network when they don’t have reasonable access to it. It’s as simple as that. If the government’s going to lay new railtrack in my constituency, it can bloody well give us a station."

When I asked how he would respond if the government did not meet his demands, he suggested that Labour (which backs the project) would have to suspend collective responsibility and allow him to vote against the rail project. "If they don’t look again at the depot, I’d have to say to my own whips: 'everyone's constituency is going to be affected differently and everyone’s going to have to account. You can’t have a blanket position because it doesn’t affect everybody equally does it?'"

With this in mind, I asked a spokesman for Burnham whether the shadow health secretary would be voting in favour of HS2 tonight. He confirmed that he would be, but rightly noted that the vote covers the first phase of the scheme, "which only goes as far as Crewe" and therefore does not extend to Burnham's constituency. It is the vote on the second phase of the project (north of Birmingham), for which a separate bill will be tabled, that will be the real test of his position.

After Ed Balls's threat to withdraw support from the project last year failed to lead to outright opposition, it looks increasingly likely that Labour will continue to back the government. Shadow transport secretary Mary Creagh said yesterday: "Labour is supporting HS2 to cut congestion on the railways, better connect our great cities and help deliver a One Nation economic recovery.  HS2 will link and help regenerate our cities in the Midlands and North, get young people into work and help our small businesses to grow.

"The government has finally brought this Bill to Parliament after four years of delays and mismanagement which have caused costs to rise.

"We will continue to hold the government to account for keeping costs down on the project as there can be no blank cheque for this or any other project."

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