Ed Miliband addresses Scottish Labour conference. (Image: Getty)
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Ed Miliband confirms he will attend the leaders' debates

Ed Miliband has given David Cameron both barrels as he aims to keep the pressure on the Prime Minister.

Ed Miliband has confirmed he will attend the televised debates. In his speech to the Scottish Labour party, Miliband poured scorn on David Cameron's attempts to get out of the debates:

“This is what David Cameron used to say about TV election debates:

That they were essential to our democracy.

That every country apart from Mongolia had them.

That he wasn’t going to have any feeble excuses to get out of debates.

And now he is doing everything he can to stop them.

And it is on the issue of leadership debates that David Cameron’s duplicity has caught up with him.

He says this election is all about leadership, all about the choice between him and me, and when it comes to a debate between him and me, he’s running scared.

He’s running away.

I say to David Cameron:

You can refuse to face the public, but you can’t deny your record.

You can try to chicken out of the debates, but don’t ever again claim that you provide strong leadership,

You can try to escape the people’s debates, but you can’t escape the people’s verdict.

Today the Labour Party has written to the broadcasters.

Saying with or without David Cameron, I will be at the debates.

And every day up to these debates he will be asked: what are you hiding from?

When all people will see is an empty chair, his claims of leadership will be exposed as empty.”

As I blogged yesterday, Labour's tails are up and they feel that the debates row will strengthen Miliband whatever the outcome. But Nick Clegg is likely to be rebuffed in his attempts to replace David Cameron in the head-to-head. As a senior Labour source told me yesterday: "That debate is between the people who have a chance of becoming Prime Minister at the next election."

Letter from Douglas Alexander, Chair of General Election Strategy, to Sue Inglish, chair of the Broadcasters’ Liaison Group:

 

Dear Sue,

 

We have followed with interest your exchange of letters over the last 48 hours with the Conservative Party, and in particular your reiteration that it is the intention of the broadcasters to stage Leaders Election Debates live on television on the 2nd, 16th and 30th April.

 

We believe these debates represent a huge opportunity to engage millions of voters in the election campaign and they are a rare opportunity for the public to see the leaders of the main political engaging directly on the big issues facing Britain.

 

I am therefore today writing on behalf of the Labour party to confirm that Ed Miliband will take up your offer to participate in all three of the proposed debates.

Like you, we hope that David Cameron and the Conservative party will take this opportunity to conclude that these debates are in the public interest and that not showing up will not just be damaging to the Conservative party but to our democracy as well.

 

Yours sincerely,

 

Rt Hon Douglas Alexander MP

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