Naming Mandelson as ambassador before vetting was mistake, minister says
It was a mistake to announce Peter Mandelson as the UK’s ambassador to the US before he was security vetted for the role, one of Keir Starmer’s senior ministers has said before the prime minister’s statement to MPs about the scandal.With Starmer aiming to explain to the Commons on Monday afternoon why he did not know the Foreign Office had overruled a decision to refuse Mandelson vetting, some senior government figures believe the coming week could decide whether or not he remains in No 10.Douglas Alexander, the Scotland secretary, sent out by Downing Street on the Monday morning broadcast round, said when asked if Starmer would lead Labour into the next election: “I expect so.”He added: “Yes, I think he will.There are no certainties.
But of course I think he will lead, and I think he should,”Questioned by Sky News as to why Mandelson was publicly named as ambassador before vetting had happened, particularly when many controversies about him were already known, Alexander said this was in part because of an existing protocol for such political appointments,This would most likely now change, he said,“It is possible that as well as the error in terms of the appointment of Peter Mandelson, there are significant lessons that need to be learned on process,” he said,“One of those lessons that’s already been learned is the need to make sure that this deep vetting is undertaken prior to the appointment and announcement of the ambassadors.
”The established process “in retrospect was inadequate”, he said.“That’s why, already, even before the events of the last few days, the government has moved to change that process to make sure that vetting precedes appointment.”Alexander defended Starmer’s decision on Thursday to remove Olly Robbins, the top civil servant at the Foreign Office, after the Guardian revealed that Robbins’ department had not passed on the fact that Mandelson initially failed vetting.Writing in the Times on Monday, the former head of the civil service Gus O’Donnell said Starmer and his ministers had unfairly blamed Robbins and did not appear to understand how vetting worked.“The dismissal of Sir Olly risks having a serious and sustained chilling effect on serving and prospective civil servants,” O’Donnell wrote.
He said Starmer “now faces one of the worst crises in relations between ministers and mandarins of modern times”.But Alexander said that given the vetting process had come up with concerns about Mandelson, “rightly and reasonably that would be flagged to the ministers concerned”.This was the case not only at the time of the appointment but also when Starmer was asked about it subsequently, including in the Commons, after Mandelson was sacked due to his links with the late sex offender Jeffrey Epstein.“Ministers rely on the civil service being candid and open with us in terms of where there are any questions in relation to the full information around any statements that we’re making, whether in parliament or elsewhere,” he said.Ministers spent the weekend trying to shore up Starmer’s position after opposition party leaders called for him to quit over the affair.
Senior government figures are concerned that this week could be make-or-break for the prime minister if more damaging information should emerge or if sceptical Labour MPs finally lose faith,
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
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
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
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
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
Vegemite is recognised globally – but how many people know Milo was invented in Australia?
The chocolate malt powder is sold in more than 40 countries, and Australian cafe owners say there’s ‘jingoistic pride’ in serving it on their menusGet our weekend culture and lifestyle emailWhen I order the jumbo-sized Milo Godzilla at Ho Jiak in Sydney’s Haymarket, it arrives as advertised – it’s comically large. The Malaysian restaurant prepares the drink by swirling Milo powder with hot water, adding sweet drizzles of condensed milk then chilling the mix with ice. Scoops of ice-cream are added and extra choc-malt powder is showered on top. Served in a one-litre jug, it’s so big I can’t finish it solo: staff hand me three takeaway cups to transport the leftovers.Like many beloved Milo drinks, the Godzilla is native to south-east Asia
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Zelda taught me the importance of play – and has helped me deal with work, parenting and grief
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Lost Federico García Lorca verse discovered 93 years after it was written
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