Israel’s attacks on Lebanon should not be happening, says Keir Starmer

A picture


Israel’s continued attacks on Lebanon “shouldn’t be happening”, Keir Starmer has said on his visit to the Middle East, as he called for the Iran conflict to become a watershed moment for the future security of the UK.In an article for the Guardian, the prime minister said the UK’s response to the crisis must involve a fundamental reset in terms of making the country more resilient, including by boosting defence and having closer links to Europe.His comments on Israel echoed criticisms by Yvette Cooper, the foreign secretary; and John Healey, the defence secretary, emphasising a potentially widening gap between the UK and Donald Trump’s US over the Iran conflict and its aftermath.As well as the condemnation over Lebanon, Starmer and his ministers have been adamant that the strait of Hormuz must be free of any sort of tolls or levies, after Trump mooted the idea of a “joint venture” between the US and Iran to do this.Speaking in Bahrain on a trip in which he has also held talks in Saudi Arabia and the United Arab Emirates on shoring up the tentative ceasefire between Iran, the US and Israel, and fully reopening the strait of Hormuz to commercial shipping, Starmer criticised Israel’s intensified bombing in Lebanon, which has killed more than 250 people.

“That shouldn’t be happening.That should stop.That’s my strong view,” Starmer told ITV.While Israel has announced it will begin talks with Lebanon, both Israel and the US had questioned whether ending attacks on Lebanon was part of the ceasefire.JD Vance, Trump’s vice-president, had argued it was not, and that there had been “a legitimate misunderstanding”.

Starmer dismissed this argument, saying the issue “isn’t a technical one of whether it’s a breach of the agreement or not”, calling it “a matter of principles as far as I’m concerned”,UK ministers have refused to directly condemn Trump, even after the president shocked the world by saying Iran’s “whole civilisation will die” if Tehran did not meet US demands before the ceasefire,In the ITV interview, Starmer was obliquely critical of the language, saying: “They are not words I would use, ever use, because I come at this with our British values and principles,”In his Guardian article, Starmer set out the separate path the UK has taken over the war, writing: “From the outset, I was clear Britain would not be drawn into offensive military action,And we were not.

”The PM presented his choices as being best for the UK’s interests and for creating longer-term resilience.“It is why, alongside staying out of the conflict, we’ve rebuilt our European alliances and boosted our defence capacity with the biggest sustained investment since the cold war,” he wrote.“Those measures aren’t simply about responding to one crisis in isolation.They are about doing things differently.Thinking about the long term.

”Successive shocks like Brexit, Covid and Ukraine had prompted “sticking plaster” responses, he argued: “This time, it will be different,The war in Iran must now become a line in the sand,Because how we emerge from this crisis will define all of us for a generation,”In the ITV interview, Starmer was even more explicit about how this would include repairing ties with European neighbours, saying: “I’m clear in my mind that that means we must be closer to the EU and that’s why not just on defence and security but also on trade and energy, I want us to be closer to the EU, to strengthen our economy, to make it more resilient,”Asked about the strait of Hormuz, Starmer said that in the UK’s view, that meant “toll-free navigation” as well as safe passage.

Speaking earlier on Thursday at a press conference in Westminster, Healey also warned against the idea of tolls, saying: “The introduction of any sort of pay-for-passage tolls would create a potential principle that could be used and abused by others elsewhere,”Healey also called for the ceasefire to extend to Lebanon: “We condemn the escalation in Lebanon,We want the Israel-Lebanon conflict to be brought within the terms of the ceasefire, because we want to see greater stability,”Speaking later on Thursday at an event in Mansion House in London, Cooper was to say there “must be no return to conflict” after the ceasefire announced by the Trump late on Tuesday,Her speech said: “There is considerable work to do, and we support the negotiations: they must make progress; there must be no return to conflict; Lebanon must be included in the ceasefire; there must be no further threat from Iran to its neighbours; and crucially, the strait of Hormuz must be fully reopened.

A picture

How to make cauliflower cheese using the whole plant – recipe | Waste not

This recipe, adapted from one in my cookbook, is a very elaborate way to serve humble cauliflower cheese. The whole plant, including the leaves and core, is seasoned with nutmeg and roasted, and it’s then dressed with a satisfying layer of rich cheese sauce and grilled until charred and bubbling. Choose a cauliflower with plenty of leaves, because they go deliciously crisp when roasted.This is perhaps the most decadent cauliflower cheese I’ve ever made. Inspired by an orange-coloured cauliflower I found sitting proudly in a box at my local Brockley Market in south London, I decided to make a vibrant and very orange cauliflower cheese using red leicester cheese and turmeric

A picture

A marmalade-dropper for Paddington Bear? | Letters

As a Portuguese-British citizen, I feel it is my duty to add to your explainer article (Keir Starmalade, anyone? Will marmalade really have to be rebranded in UK?, 4 April) and explain where the word marmalade originated from. Marmalade comes from the fruit marmelo (quince). And marmalade was and is quince jam in Portugal. This jam began to be exported to England at the end of the 15th century. Only in the 17th century did the English start to apply the word marmalade to orange jam

A picture

How to save limp herbs | Kitchen aide

What can I do with herbs that are past their best?Joe, by email Happily, Joe and his on-the-turn herbs aren’t short of options. “The obvious choice for hard herbs is to chuck them in a sandwich bag and freeze them for future stock-making,” says Alice Norman, founder of regenerative bakery Pinch in Suffolk. Alternatively, Sami Tamimi, author of Boustany, would be inclined to dry his excess herbs. In summer, he’d simply pop them on a tray and put them outside in the sun, but right now he “dries them in a 60-70C oven, then packs in containers, ready for the next time you’re short of fresh herbs”.Norman’s current MO is to blitz languishing herbs (“rosemary and/or thyme work best”) with a 3:4 ratio of fine salt

A picture

‘Before I can stop her, my daughter is licking crumbs from the table’: my search for the perfect kids’ menu

Chips, fish fingers, pizza … restaurant food for children is depressingly predictable. Are there more adventurous options? I took my four-year-old daughter on a month-long mission to find outWe’re heading out for dinner. Before I tell my four-year-old where we’re going, she has already announced that she’s going to have fish, chips and lots of ketchup. It sounds delicious; a classic. But there’s the irksome feeling that the intrepid impulses of childhood should be met with food that expands palates rather than feeding into the well-trodden path to a beige meal

A picture

Can’t face another mouthful of chicken? You’re probably coming down with the ick

Name: The chicken ick.Age: Chickens have been around since, well, eggs …Unless it’s the other way round. Whatever. The chicken ick, on the other hand, is new.And what is it, please? You know when you suddenly feel disgusted by the chicken you’re eating, possibly mid-bite, despite previously enjoying it?Er, not really, to be honest

A picture

Georgina Hayden’s quick and easy recipe for gochujang butter salmon | Quick and easy

The classic combination of soy sauce and honey salmon is a staple in our house, and works for kids and adults alike. However, sometimes I want to change things up, so here I’ve elevated it slightly with a gochujang dressing – similar principle, but with a bit of heat and depth, as well as richness from the butter. Using butter might seem unusual, but it is often paired with soy sauce in Japan (shoyu butter) with an indulgent result. Serve the fish over sticky rice, to soak up all those spicy, buttery juices, with steamed greens on the side.Prep 10 min Cook 25 min Serves 41 tbsp sesame oil 4 tbsp soy sauce 2 tsp gochujang paste 2 garlic cloves, peeled and finely grated4cm piece of ginger, peeled and finely grated½ tsp caster sugar 4 sustainably caught skin-on salmon fillets Sea salt and white pepper70g unsalted butter 150g bean sprouts Sticky rice, to serveA handful of roasted peanuts, roughly chopped10g coriander, leaves pickedHeat the oven to 220C (200C fan)/425F/gas 7