Only people power can save us from populism | Letters

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Timothy Garton Ash has produced an excellent list of safeguards against extremism (My guide to populist-proofing your democracy – before it’s too late, 25 November).Unfortunately, they don’t work in the long term.The finest minds of the Enlightenment devised the checks and balances of the US constitution, and an authoritarian like Donald Trump brushed them aside in two minutes.Laws and regulations to guarantee good government only work if the people want them to.If they’re not bothered, then no amount of safeguarding is of much use.

We could replace the House of Lords with a citizens’ assembly, comprising a randomly chosen cross-section of the public, with membership changing every six months.An extremist government wanting to, say, abolish judicial independence, would need the approval of three successive sessions of the assembly.Only the people themselves can act as an effective block on extremism – if they want to.Peter LoschiOldham, Greater Manchester The most obvious way to protect our fragile democratic system is to reform it.It’s been clear for years now that our system of democratic government is no longer fit for its task.

We have had a succession of poor governments.When we needed to focus on the long term, short-term events have overwhelmed.When we needed leaders with vision and tenacity, we too easily elected leaders with charisma but little understanding.While China was staking strategic steps towards global dominance and America was flexing its muscles, the UK and the rest of Europe have drifted rudderless to an uncertain destination.According to books by Ian Dunt and Sam Freedman, the British democratic system is characterised by short-term thinking, lack of expertise and a failure to delegate.

It was designed for another, slower-moving and simpler age.Its method of operation needs a complete overhaul if it is to increase its effectiveness.There is no point in protecting something that doesn’t work.Roger HepplestonFarnham Common, Buckinghamshire To Timothy Garton Ash’s seven ways to populist-proof your democracy, I would add one that is more cultural than structural: involve pupils and students in decision-making in their school.The school is the first social institution outside the family that will reliably influence the way young people live in community – for good or ill.

Helping them reflect on concepts such as equity, power, fairness, stereotyping, empathy, tolerance, the potential and limits of democracy, in the context of their daily lives, has immense potential for social learning.Approaches to young people’s participation in decision-making 30 years ago could be tokenistic but many, where adult commitment, training and support were present, were successful.In some cases, students were given substantial influence, even in the big decisions such as the appointment of staff.This had benefits for the staff appointed, for the culture of the school and for students.While some of this practice still survives, elsewhere the “exam factory” notion of schooling has squeezed it to destruction.

Rob HunterLeicester Timothy Garton Ash leaves out one vital ingredient from his checklist: accountability between elections.Nobody believes a word politicians say because there is no way of holding them to account when they break their pledges.We need a truly independent office of accountability, with real teeth to assess the credibility of electoral promises and, equally important, monitor their delivery.A citizens’ assembly could decide on the penalties that would be imposed for discarding pledges without an explanation that would satisfy the regulator.If we started treating manifesto promises as a contract that involved penalties for non-performance, maybe the promises themselves might be more realistic.

Peter BuckmanLittle Tew, Oxfordshire Timothy Garton Ash says that constitutional monarchy is “a bulwark of democracy”.This is not necessarily so.Victor Emmanuel III supported Mussolini, Alfonso XIII supported Primo de Rivera, and Edward VIII did his best to support Hitler.Dr Piers BrendonCambridge Have an opinion on anything you’ve read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.
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Facing burnout, she chased her dream of making pie - and built an empire: ‘Pie brings us together’

Thanksgiving may be a holiday steeped in myth and controversy – but there’s still something Americans largely agree on: there’s nothing wrong with the holiday’s traditional dessert. So says Beth Howard, expert pie maker, cookbook author, memoirist, and now documentary film-maker.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more

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Yes, there are reasons to be cynical about Thanksgiving. But there’s also turkey …

It’s easy to be cynical about Thanksgiving. The origin story that we’re all told – of a friendly exchange of food between the pilgrims and the Native Americans – is, at best, a whitewashed oversimplification. And then there’s Black Friday, an event that has hijacked one of our few non-commercialised holidays and used it as the impetus for a stressful, shameless, consumerist frenzy.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

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Wine magnums aren’t just for Christmas – or even champagne

There are many reasons you may want to buy a magnum, and those reasons multiply and proliferate around this time of the year. Your usual night in with your partner becomes a party for six. Dinner with the family becomes an enormous pre-Christmas do, with thirsty adults and kids in the way everywhere. And watering the masses can get expensive, not to mention cumbersome.The Guardian’s journalism is independent

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Danish delight: Tim Anderson’s cherry marzipan kringle recipe for Thanksgiving

Kringles are a kind of pastry that’s synonymous with my home town of Racine, Wisconsin. Originally introduced by Danish immigrants in the late 19th century, they’re essentially a big ring of flaky Viennese pastry filled with fruit or nuts, then iced and served in little slices. Even bad kringles are pretty delicious, and when out-of-towners try them for the first time, their reaction is usually: ”Where has this been all my life?”We eat kringles year-round, but I mainly associate them with fall, perhaps because of their common autumnal fillings such as apple or cranberry, or perhaps because of the sense of hygge they provide. I also associate kringles with Thanksgiving – and with uncles. And I don’t think it’s just me; Racine’s biggest kringle baker, O&H Danish Bakery, operates a cafe/shop called “Danish Uncle”

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How to turn the dregs of a jar of Marmite into a brilliant glaze for roast potatoes – recipe | Waste not

I never peel a roastie, because boiling potatoes with their skins on, then cracking them open, gives you the best of both worlds: fluffy insides and golden, craggy edges. Especially when you finish roasting them in a glaze made with butter (or, even better, saved chicken, pork, beef or goose fat) and the last scrapings from a Marmite jar.I’ve always been fanatical about Marmite, so much so that I refuse to waste a single scoop. I used to wrestle with a butter knife, scraping endlessly at the jar’s sticky bottom, until I learned that there’s a reason the rounded pot has a small flat spot on each side. When you get close to the end of the jar, store the pot on its side, so the last of that black gold inside pools neatly into the side for easy removal

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What’s the secret to great chocolate mousse? | Kitchen aide

I always order chocolate mousse in restaurants, but it never turns out quite right when I make it at home. Help! Daniel, by email“Chocolate mousse defies physics,” says Nicola Lamb, author of Sift and the Kitchen Projects newsletter. “It’s got all the flavour of your favourite chocolate, but with an aerated, dissolving texture, which is sort of extraordinary.” The first thing you’ve got to ask yourself, then, is what kind of mousse are you after: “Some people’s dream is rich and dense, while for others it’s light and airy,” Lamb says, which is probably why there are so many ways you can make it.That said, in most cases you’re usually dealing with some form of melted chocolate folded into whipped eggs (whites, yolks or both), followed by lightly whipped cream