Labour needs to be bolder on education

The real "One Nation" opportunity.

Education is one area about which Ed Miliband has had little to say – but it is actually rife with radical "One Nation" policies. 

If Ed Miliband was nervous before his "One Nation" conference speech, he at least knew that a few lines were guaranteed to attract the desired response from his audience. Like “Michael Gove”.

The pantomime boos that greeted Miliband’s mention of Gove’s name showed the animosity Labour holds him in. But while criticisms of Gove’s policies as Education Secretary might be an expedient way of getting a few cheers, they miss a deeper point. Whatever the merits of Gove’s solutions to British education, he is at least right in his underlying diagnosis that something isn’t working. The attainment gap between private and state education is the highest in Europe.

Labour’s educational policy is much better known for what it opposes – above all, Gove’s free schools - than what it actually supports. The party’s policy on academies, the centerpiece of New Labour’s education reforms, remains somewhat confused. This had better change, and fast: while both Labour and the Conservatives exaggerate the significance of free schools, academies are where Gove’s true radicalism has been. After the last election, there were 203 academies; there are now 1957 (compared to 79 free schools). Labour needs to outline exactly how it would deal with these new academies and indeed formulate its vision for education in this country. Miliband’s outlining of plans for “the forgotten 50 per cent” is certainly a positive step. But there remains a fundamental problem: Labour needs to lay out coherent ideas for how to improve state schools when substantially greater investment isn't deemed a viable option.

For inspiration, Labour needs only to turn to the NHS. As schools do, the NHS has to compete with private alternatives. Why do the public have a better perception of state hospitals than state schools? One of the reasons is that, while the best teachers can move away from the state sector that is not true of the best doctors – the principle that those who work in the private health sector must also contribute to the NHS helps mitigate differences in the quality of care provided in the two. Doctors have been state-subsidised to do their degrees (as is still the case under the new tuition fees) and it seems only right that their skills should benefit all, not just those who can afford it.

The idea is, perhaps, the very embodiment of "One Nationism" at work. And it could relatively easily be mimicked where schools are concerned, mandating that all teachers spend at least half their career in the state sector.

For all the life advantages private schools give their pupils only so much can be apportioned to simply better facilities. More than anything, parents pay for the best teaching; and, while there are many excellent teachers in the state sector, a disproportionate number of the best teachers are at private schools. A sensible policy to amend this would provide a compelling vision of how Labour plans to improve the quality of state schools.

This could be accompanied by asking more of private schools in return for their charitable status. While opening up school playing fields is a worthy idea and should be extended, there is ample scope for more imaginative thinking: for instance, mandating that private schools invite pupils from nearby state schools to special classes for Oxbridge candidates.

Labour can't allow its educational policy to be caricatured as being mere defenders of a status quo that isn't working. Just as investment provides no guarantee of tangible improvement in education, so a shortage of it needn’t stop state schools getting better. Indeed, an absence of money has actually created a climate rifer for radical educational ideas. As Labour proclaims to speak for "One Nation" it needs to be proposing them.

 

Ed Milliband. Photograph: Getty Images

Tim Wigmore is a contributing writer to the New Statesman and the author of Second XI: Cricket In Its Outposts.

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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