Morning Call: pick of the papers

The ten must-read comment pieces from this morning's papers.

1. Osborne economics is not an invincible force of nature (Guardian)

Although many appear resigned to life under this dysfunctional capitalism, there is a way to make the system less inhuman, says John Harris.

2. All coups end in petty tyranny, however good the intentions (Daily Telegraph)

Britain should scorn the idea that military rule in Egypt is the 'least bad’ option, says Daniel Hannan.

3. We have another option in Egypt: to do nothing (Guardian)

We want to avoid another Syria but intervention could prove counter-productive, writes Oliver Miles. Britain should push for a diplomatic solution.

4. No, this is not the road to recovery. It's the road to Wongaland (Guardian)

The notion that the Bank of England base rate is dominant and we should all go shopping has already been punctured, writes Ann Pettifor.

5. Britain's involvement in the EU is too entrenched to achieve any reform (Daily Mail)

To break free and set our own terms requires an Act of Parliament to repeal the European Communities Act and all connected statutes, writes Robin Harris.

6. One year on, Marikana is emblematic of South Africa’s woes (Independent)

In the ANC’s 19 years in power, little has been done to address inequalities, says an Independent editorial.

7. The police keep firing; the bodies pile up. In Cairo, bloodbaths are now a daily occurrence (Independent)

There can be no excuse for the police whose duty is to protect all Egyptians, says Robert Fisk.

8. Conversation dies. Smartphone to the rescue (Times)

It’s not necessarily rude to play with your phone instead of talking, writes Matthew Parris. It’s just a way of relieving the pressure.

9. The Conservative Party needs to be more inviting (Daily Telegraph)

It's no wonder the Tories are losing members when Conservative associations appear to be stuck in the Fifties, writes Graeme Archer.

10. Japan’s past and future meet at Zero (Financial Times)

Controversy over a new film highlights the change in Japanese attitudes since the 1990s, writes David Pilling.

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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