Chris Leslie, the shadow chancellor, supports the pay freeze. But his next boss disagrees. Photo: Getty Images
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Labour at odds over public sector pay freeze

Yvette Cooper, Liz Kendall, Andy Burnham and Jeremy Corbyn are all against the public sector pay freeze. But Harriet Harman and Chris Leslie both back the policy. 

Labour's leadership candidates have all announced their opposition to the continuing public sector pay freeze, putting them on a collision course with Harriet Harman, the party's acting leader, and Chris Leslie, the shadow chancellor.

Andy Burnham, the bookmakers' favourite, was the first candidate to rule out a continuation of the pay freeze, while Liz Kendall also confirmed her opposition to continuing pay restraint at a Q&A in central London this morning. The Kendall campaign believe that they can find the money to end the freeze through reducing the scale of British tax breaks - which currently stand at £100bn a year. 

Yvette Cooper believes that continuing the pay freeze - which has been in place since 2010 - will hit recruitment and retention. "Is the Chancellor really saying he can afford to cut inheritance tax for estates worth £1million," the shadow home secretary asks, "but the people who care for us and keep us safe should have to face five more years of real term pay cuts?" Cooper believes that a decade worth of cuts to public sector pay will do lasting damage to the quality and morale of public sector staff, and that, in any case, that the NHS is increasingly having to turn to more expensive agency staff to fill staffing gaps means the savings are void.

Jeremy Corbyn, meanwhile, is against cuts and will not be supporting the public sector pay freeze. That puts all four candidates in opposition to the policy position set out by Harman and Leslie.

In some respects, the fact that Harman will leave office when the new leader is elected on September 12 renders the row moot. However, Leslie, who is supporting Cooper's bid and is a longstanding ally of the shadow home secretary, was considered likely to remain in post as shadow chancellor should either Cooper or Kendall win the leadership. (Should Burnham win, Rachel Reeves is widely tipped to be appointed both his official deputy, and shadow chancellor, shadowing George Osborne both as Chancellor and as First Secretary of State.) His support of the pay freeze may imperil his chances of keeping hold of the role, or re-open the divides of the first phase of Ed Miliband's leadership, when he and Alan Johnson disagreed over the 50p rate and tuition fees. 

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

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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