Ed Miliband speaks at the Scottish Labour conference in Perth on March 21, 2014. Photograph: Getty Images.
Show Hide image

Labour will not change EU referendum stance if Ukip win European elections

A senior party source rejects Farage's suggestion that Miliband would be forced to guarantee a vote. 

The main reason why Nigel Farage is desperate for Ukip to win next month's European elections is that he believes victory for his party will force Labour to guarantee an EU referendum. As he said recently: "The way to get a referendum on Europe is to beat Labour in May and force Ed Miliband to promise a vote on Europe if he becomes Prime Minister. If both the big parties promise a referendum, we should get one. That's why all our concentration is on Labour in the next few weeks."

To date, Miliband has said that he would only hold a referendum in the event of a further transfer of powers to Brussels, a condition that he believes is unlikely to be met. The result is that the Tories are able to boast that the only way to guarantee an in/out vote on EU membership is to vote Conservative in 2015, an attack line that Farage recognises has the potential to do increasing damage to Ukip. Given the likelihood that Labour will be the largest party after the general election (not least thanks to the divided right), Farage needs Miliband to U-turn if he is to avoid losing EU withdrawalists to the Tories. 

But when I asked a senior Labour source if there was any prospect of this, he told me: "The idea that Labour will change position is as unfeasible and ill-thought out as everything else Farage says." He pointed out that both the shadow cabinet and the PLP (with the exception of mavericks such as Kate Hoey) were "united" behind Miliband's stance and said a future Labour government would not allow itself to be "paralysed" by an arbitrary referendum. Instead, it would promote "the national interest" by only holding a vote in "the unlikely event of a further transfer of powers" and focusing on tackling the living standards crisis. 

While Farage managed to force Cameron to promise a referendum against his wishes, there is no chance of him enjoying a similar success with Miliband. Unlike the PM, the Labour leader does not lurch, he does not U-turn. When a stance is adopted, typically in the form of a detailed speech, it is maintained. With Labour far more united than the Tories on Europe (a reversal of the situation in 1975), there is also no prospect of Miliband coming under comparable internal pressure to Cameron. 

If Ukip do win the election, as the polls suggests is increasingly likely, the Labour leader will speak again about the need to restore trust in politics and to address the root causes of the party's support. What he will not do is promise an EU referendum that is neither in his interests nor those of the country. 

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