Exclusive: Lib Dems speak out against war with Iran

Senior MPs warn against war after Clegg says no options are "off the table".

Nick Clegg's recent refusal to rule out British participation in military action against Iran came as a surprise. Few noticed at the time, but the Lib Dems were the only one of the three main parties to explicitly oppose war with Iran in their 2010 manifesto.

"[W]e oppose military action against Iran and believe those calling for such action undermine the growing reform movement in Iran," read a passage on page 68. Yet, in apparent breach of this pledge, Clegg told the House Magazine earlier this month that "you don't in a situation like this take any options off the table".

Now, speaking to the New Statesman, senior Lib Dem MPs have expressed their opposition to military action and urged Clegg to uphold his party's manifesto. Menzies Campbell, the former Lib Dem leader and foreign affairs spokesman, told me:

Military action would have the effect of setting fire to the Middle East. Anywhere you go in the United States or any senior policy figure that you speak to certainly believes that. The anxiety is about the possible actions of Israel. It's a damned close-run thing.

Unlike Clegg, he insisted that there should be a "presumption" against armed action.

The recently knighted backbencher Bob Russell invoked his party's opposition to the "illegal war" against Iraq and warned that "it is vital that we do not get involved with a similar outrage against Iran". He added:

We should condemn, now rather than after the event should it happen, any moves by Israel (with or without the backing and involvement of the United States) of a pre-emptive strike against Iran.

The consequences to world peace, not just in the Middle East, are immense.

Asked if he was opposed to military action, Martin Horwood, co-chair of the Lib Dem parliamentary party committee on international affairs, said:

Yes - and that was a Lib Dem manifesto commitment. Events move on and of course if British minesweepers were attacked in the Gulf or something like that, we would have to respond. But as things stand, the answer is clear.

Clegg would probably argue that the Coalition Agreement has trumped his party's manifesto. But at a time when he is pursuing a differentiation strategy in other areas, most Lib Dems will be dismayed by his equivocation. If the Iraq war was the making of Charles Kennedy, could an Iran war be the breaking of Nick Clegg?

A version of this piece appears in tomorrow's New Statesman.

George Eaton is political editor of the New Statesman.

HEINZ BAUMANN/GALLERY STOCK
Show Hide image

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