Natalie Bennett's gaffes give Labour hope. Photo: Getty
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Natalie Bennett, Labour's secret weapon?

Labour think that Natalie Bennett's poor TV performances will hand them victory. Funnily enough, that's what the Conservatives think about them.

Get Natalie Bennett on the telly! That’s not the cry coming from the Green party’s press office, but from senior Labour strategists.

They think that, away from the spotlight, the Greens’ unlikely leader is dangerous because “she’s whatever voters want her to be”, as one puts it.  “There are people voting Green because Ed is anti-immigration” one organiser explains to me, “But there are just as many because they think he’d ruin the economy”.

When people imagine Bennett, she is free of the so-called ’3 Es’ that organisers say stop people voting Labour – “expenses, the economy, and Ed Miliband” – she can’t claim expenses because she’s not an MP, she won’t ruin the economy because she won’t win, and she’s not Ed Miliband. “But when she’s interviewed, she is actually even worse than  Ed,” the same organiser says. “I think if Caroline [Lucas] was still leader, we would be in the absolute ****.”

Bennett, in contrast, lacks passion,  and added to her dubious highlights reel this morning with an uncertain performance on the Today programme, when she once again failed to explain how the citizens’ income would work and threw some easy headlines to the right-wing press after favouring a less than steely response to Vladimir Putin’s aggression in Ukraine.

“Nicola [Sturgeon, leader of the SNP] is great and we wish she was on TV less,” an insider explains, “Leanne [Wood, the leader of Plaid Cymru] is awful and is on TV a fair amount. Natalie Bennett is a joke but people don’t see enough of her.”

As Siraj Datoo writes this morning over at BuzzFeed, Labour will not attack the Greens directly – in fact,  staffers on the party’s anti-Green unit are at pains that it be described as anything but an “anti-Green unit” – but they’re perfectly happy for their left-wing rivals to be roughed up by other people.

That she can’t explain the basic income – an idea that has support from across the political spectrum, ranging from Philip Collins, a former Blair aide, in the centre, all the way out to Friedrich Hayek on the right – without sounding as if she’s been invited into the studio by accident strengthens that view.

It gives Labour two reasons to despair that it now looks highly unlikely that the TV debates will happen at all; firstly because it deprives that party of the opportunity to dispel perceptions that Ed Miliband is cut from an inferior cloth to David Cameron, but, perhaps more importantly considering the threat that the Greens play to Labour’s chances in the marginals, it will mean that voters see less of Natalie Bennett.

Stephen Bush is special correspondent at the New Statesman. He usually writes about politics. 

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