Greens ‘have welcomed’ people expelled by Labour for antisemitism, Steve Reed claims

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The Greens have welcomed activists kicked out of Labour for antisemitic views and people should be “very careful” who they vote for next month, one of Keir Starmer’s most senior ministers has said in a notable stepping-up of attacks on Zack Polanski’s party.In a double-pronged offensive against the two parties expected to make big gains in the elections on 7 May, Steve Reed also accused Nigel Farage of being more interested in talking to Donald Trump then representing his Clacton constituency.Speaking to the Guardian on his way to Clacton to view projects financed by the government’s Pride in Place scheme, the housing secretary said the Reform UK leader had not attended any of the 10-plus meetings of a local board set up to decide how to spend the £20m grant.And escalating Labour’s attacks on the Greens, who in a series of recent polls have been placed above Labour, Reed accused the party of failing to properly vet council candidates, and allowing in a stream of hard-left former Labour members, some with antisemitic views.If people were tempted to vote Green, Reed said, they should “look at what they put up, because some of them are not what you think – they’re not the fluffy people that care about the environment”.

Reed, who before entering parliament was leader of Lambeth council in south London, where the Greens are tipped to make significant gains, pointed to recent media coverage accusing some Green candidates in the borough of sharing antisemitic posts,“I would just say to voters: be very careful to look at what you might be voting for,” Reed said,“Because the people that the Labour party kicked out for being antisemites were welcomed into the Green party with no checks whatsoever, and a lot of them are now standing for election, and you might get something you didn’t expect if you vote for them,”A Green spokesperson described Reed’s comments about the party as “smears”,The Greens in England and Wales have had a near-quadrupling in membership since Polanski took over as leader seven months ago, with activists in the Greens and Labour saying some of these new members are leftwing activists who were in Labour under Jeremy Corbyn’s leadership.

Reed said: “Some of the worst antisemites that we kicked out of the Labour party not only joined the Green party, but are now standing for the Green party.“And Zack Polanski has been very honest about the fact they carried out no checks on these people before they let them into the party or put them up as candidates.”Labour is forecast to lose considerable ground to both the Greens and Reform UK ing the elections for English councils and the Scottish and Welsh parliaments.Farage’s constituency in Essex is among 300 areas that have been given up to £20m in support over a decade to spend under the Pride in Place programme.Unlike schemes such as the Conservatives’ levelling-up fund, the idea is to distribute the money to a series of smaller projects, rather than a single landmark idea.

This, Reed argued, involved local input, ideally helped by the MP – but he said Farage had apparently been absent from Clacton’s decision-making,“Each area has a neighbourhood board that is made up of local business people and local community activists, and the MP is supposed to be along there to support that,” Reed said,“But if the MP never shows up, then the neighbourhood board struggles to function,Tragically, Nigel Farage has never turned up,In over 10 meetings of his community board, he has never showed his face once to try and help the local community.

”Farage, who is a strong supporter of Trump, has been a regular visitor to the US since winning his seat.Last year he testified to a congressional committee looking into free speech, and was accused of calling for sanctions against the UK for supposed failures on this.“We have seen him in Washington once, in Congress, begging like a dog for the US government to put sanctions on British workers, but he doesn’t show up in Clacton to support his own constituents,” Reed said.“So I’m going down to talk to them to see if I can offer them any support they’re not getting from their MP.”While attacking Reform and the Greens, Reed insisted it was not inevitable that Labour would perform badly next month.

He said it was “a fool’s errand trying to work out what the public are going to do” and that the next general election was even more impossible to predict.But he accepted not everything had gone well for Starmer’s government.“There have been mistakes, and therefore things have had to be corrected,” he said, adding that he was aware that voters “want change to happen faster”.The Green spokesperson said: “Evidence from YouGov polling shows that Green voters are among the least likely to hold antisemitic attitudes.We are a proudly anti-racist party, and we take antisemitism incredibly seriously.

“Keir Starmer is desperately clinging on, and he knows he has nothing positive to offer voters.Bad-faith attacks are all Labour has left.”A spokesperson for Farage said he was an active MP, adding: “He makes regular personal donations to charities and good causes, writes a weekly column for the local newspaper and is the only MP to have ever held a business surgery in the constituency.“Every MRP poll since the last general election has predicted that Reform UK’s majority in Clacton will increase at the next election.Local voters will be the judge of Nigel’s record when the time comes.

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Helen Goh’s recipe for Anzac sandwich biscuits with dark chocolate filling | The sweet spot

Anzac biscuits are closely associated with Anzac Day on 25 April, which commemorates the members of the Australian and New Zealand Army Corps who served in the first world war. Made with oats, coconut and golden syrup, the biscuits are said to have been popular because they travelled well and kept for long periods, making them suitable for sending to forces overseas. My version here, a slightly less austere take on the classic, sandwiches two small biscuits with a lightly salted, olive oil-enriched dark chocolate ganache. The result is crisp at the edges, soft within and not too sweet.Prep 5 min Cook 35 min, plus cooling Makes 12 sFor the biscuits 90g rolled oats 45g plain flour 40g light brown sugar 30g caster sugar 40g desiccated coconut 80g unsalted butter 40g golden syrup ½ tsp bicarbonate of soda ¼ tsp fine sea saltFor the ganache110g dark chocolate (60-70% cocoa solids), chopped60ml single cream 2 tsp olive oil ¼ tsp flaky sea saltPut the oats, flour, sugars and coconut in a medium bowl and whisk to combine

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Just the tonic: why it’s more than a mixer

If a tonic is something that “makes you feel stronger and happier”, my tonics come in the form of good wine, bad chocolate and an ageing whippet called Ernie. Recently, though, I’ve found myself craving the OG tonic – tonic water – which started life as a malaria treatment in the age of the British empire.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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Move over matcha: how ube cocktails and coffees are hitting the UK’s sweet spot

Bright purple coffees and cocktails made with a root vegetable called ube have hit the high street in the UK after the yam’s striking hue caused a sensation on social media. Many are calling ube the “new matcha”, and it has a nutty, creamy, sweet taste, like a mix between coconut and vanilla.Ube coloured and flavoured drinks became popular in the US last year, after an earlier boom in Australia. Farmers in the Philippines, where the root vegetable is often sourced, have been struggling to meet demand.Now, the purple drinks have crossed the pond: Starbucks and Costa both launched ube drinks in their UK stores last month

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Rachel Roddy’s ‘high-ranking’ penne with potatoes, cabbage, butter and cheese – recipe

In December 2023, the magazine La Cucina Italiana ranked Italians’ favourite pasta shapes, according to data gathered by Unione Italiana Food (“the leading association in Italy for the direct representation of food product categories”). I love this sort of thing. According to the UIF, by processing NielsenIQ data (comprehensive market research, consumer intelligence and retail measurement), they identified the five most popular shapes from over 500, and examined how preferences vary in different regions.In first place was spaghetti, while penne came in second, with these two shapes – which also takes in thinner spaghettini, chunkier spaghettoni and both ridged and smooth penne – accounting for 78% of all pasta sold in Italy in 2023. The regional variations of three, four and five are as follows: in the north-west and north-east, fusilli, short pasta and mixed pasta for broth or minestra; in central Italy, short pasta, fusilli and rigatoni; in the south, mixed pasta for broth or minestra, short pasta and tortiglioni

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How to turn old bread into a brilliant Italian cake – recipe | Waste not

Old sourdough is my secret ingredient. To stop it going mouldy, I take it out of any plastic packaging and keep it in the bread bin with plenty of airflow around it – that way, it will dry out slowly, rather than turning mouldy. Any odds and ends, meanwhile, I store in a cloth bag to use in various dishes, from pangrattato (or poor man’s parmesan) to strata, a savoury bread-and-butter pudding.My new favourite recipe discovery for using up stale bread is today’s torta paesana, or village cake, from Lombardy. The best way I can come up with to describe it is that it’s a bit like a firm baked custard

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Roast chicken, cheesy scones and a genius cocktail: Ravinder Bhogal’s recipes for cooking with lime pickle

I’m obsessed with lime pickle. It’s savoury, sour, funky, spicy and full of bold personality that enlivens anything it’s smeared on. It’s made by salting and fermenting limes with chillies and spices for a fierce, flavour-packed condiment that’s traditionally eaten as a side to poppadoms or with simple dal and rice. Over the years, I have also folded it into grilled cheese toasties, marinades for fat prawns to barbecue in the summer or made compound butters with it to smother over sweet potatoes before roasting. It’s an instant flavour bomb and my pantry is never without a jar