Laurie Penny on the worth of our representatives and the cost of democracy

How hard a person works is not and never has been proportional to a person’s salary.

How much is a politician worth? According to MPs, the answer is “about four times as much as the average worker”. This month, an anonymous parliamentary survey found that most MPs wanted to see their £65,738 salary rise to roughly £86,250 – an increase of 32 per cent, putting them squarely in the top 5 per cent of earners. That’s before you include the second homes, travel, subsidised meals, perks and entertainment that continue to cost the rest of us millions every year. As most of us struggle with plummeting wages and living standards, the more interesting question is: “Why aren’t there riots in the streets?”

In case you’ve been out of the country or washing your socks for the past four years, here’s some context: in 2009 every major political party in Britain was rocked by an expenses scandal that led to a nationwide crisis and helped kick off a series of street protests. Here we are in 2013, and not only are the same politicians still milking the system and getting away with it, they’re actually asking for a large pay rise.

Meanwhile, as social security is cut to starvation levels, the very rich will be enjoying a 5 per cent tax cut from April. By this point, people like me who point and squawk at social injustice for a living have repeated phrases such as “it’s one rule for them and another for the rest of us” until the words begin to lose all meaning. By this point, nobody’s pretending any more.

There may, in recent memory, have been a time when it was modish to pretend that Britain was a land of opportunity where class was an outdated concept and poverty merely relative, but that time is over. Most of us know far too well that we’re living in a staggeringly unequal society, one where the gulf between rich and poor is growing wider year on year. Parents have begun to resign themselves to the idea that their children will grow up to be poorer than them; young people leaving school are gently abandoning the idea of a stable home, a secure job and a decent wage. Why do we continue to accept this situation? Why – let’s be frank – isn’t Parliament Square on fire?

We put up with it in part for the same reason that our politicians feel it entirely appropriate to request a 32 per cent pay rise in the middle of a double-dip recession: because of a new morality of money and power that justifies inequality. Since this government was elected in 2010, the right-wing press has pumped out a torrent of propaganda declaring that those on benefits are “shirkers”, whereas those who are rich and powerful deserve their wealth, because of their “hard work”.

Most people defending a salary rise for MPs and large bonuses for City workers do so using the disclaimer that bankers and politicians “work hard”. The test that has decided that a banker works 20 times as hard as a teaching assistant has not been identified, because it doesn’t exist.

Undoubtedly, our members of parliament work extremely hard. So do nurses, teachers and call-centre workers. So do the police officers who this week are having their starting salaries cut by £4,000 to £19,000 a year. And so do the single parents and tax-credit recipients whose vital social security payments MPs have voted to slash. How hard a person works is not and never has been proportional to a person’s salary: it is, as today’s politicians understand very well, proportional to their power and privilege. We don’t like to talk about power in this country, though; instead, we talk about “hard work”.

You don’t need an in-depth grasp of post-Fordist economics to get this. The single mum sobbing in the benefits office may or may not have had the time to read Milton Friedman’s Capitalism and Freedom but she has internalised its logic, and so have the rest of us: the idea that the free market, despite all evidence to the contrary, rewards everyone justly and therefore we all deserve what we end up with.

Right now, when politicians speak of “workers” and “shirkers”, they mean “rich” and “poor” – and they know which side they’re on. The logic of work and power is turned on its head. Our leaders and the superrich are praised as “hard workers” but if someone else is poor and powerless, they are told it’s their fault because they didn’t work hard enough, even if they are manifestly pulling double shifts and raising a family alone.

The logic of this might not hold for much longer. Eighteen months ago, when riots raged in England, the kids in hoods smashing up the high street listed bankers’ bonuses and MPs’ expenses among the reasons for their disaffection, though it was said that these young people just really, really wanted a new pair of trainers.

This year, the desperation is deeper and there are no Olympics to distract us. How long can the logic of inequality, the logic of “workers” and “shirkers”, withstand public rage?

Editor's Note: The print version of this column contained an incorrect reference to a 1996 UN report. This has been removed.

Laurie Penny is a contributing editor to the New Statesman. She is the author of five books, most recently Unspeakable Things.

This article first appeared in the 21 January 2013 issue of the New Statesman, The A-Z of Israel

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