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‘Basics’ of life in Britain have been sold for profit, says Polanski

about 16 hours ago
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Successive governments have turned the UK from a manufacturing economy to one where the basics of life have been privatised and are rented back to people at a crushing cost, Zack Polanski will say.In a speech billed as the Green leader’s biggest policy intervention since he took over as leader six months ago, Polanski will argue that decades of gradual economic rebalancing in favour of a minority who own assets has left much of the country vulnerable to economic shocks such as the current rise in fuel prices.Polanski will call for the government to offer more support for households amid the uncertainty of the Iran conflict, asking for £8.4bn to be set aside to cover a possible increase in energy prices of £300 a household in the coming year.A “sustained project of privatisation and deregulation has turned Britain from a place which made things people need into a place which made money for people who owned things”, he will say in a speech to the New Economics Foundation thinktank in London.

“We live in rip-off Britain: an economy built to reward the few off the work of the many,A country where people work so hard and try to do the right thing but still struggle to afford the basics, and find themselves constantly cutting back,“The very basics, the things we rely on to build the foundations of a good life, have been taken out of our hands, sold for profit – and then sold or rented back to us at crushing rates,The water that keeps us alive,The energy that warms us.

The home that keeps us safe.“We’ve stopped working to save for a deposit, a summer holiday or even to put a bit away for the future – so many of us are working just to cover the increasing cost of getting by every day.”Polanski has overseen a surge in membership for the Greens in England and Wales, with the party now ahead of Labour and the Conservatives in some polls.The Greens won last month’s Gorton and Denton byelection.While he has been an energetic media presence since becoming leader, Polanski has said relatively little on policy, in part because the Greens’ high decentralised structure means these are decided by members.

The speech will nonetheless include some specifics, including the call for more help on energy prices to be paid for by a proposed tightening of the existing windfall tax on energy companies.More broadly, Polanski will set out a three-point vision for the economy, covering measures such as rent controls, re-nationalising water, and decoupling electricity prices from the cost of gas; changes to the tax system, including an already-announced proposal to equalise the rate of capital gains tax with income tax; and ways to change the wider fiscal framework to make it work more effectively.The speech has been billed as a chance for Polanski to spell out his wider economic philosophy, beginning with a critique of recent decades of government, including the wave of privatisations under Margaret Thatcher and the later policy of austerity.Another part of the speech will lament the economic impact of Brexit, saying it has left the economy between 6% and 8% smaller than it would have otherwise been.“Leaving the EU has been a sledgehammer to an already weak economy,” Polanski will claim.

Calling for a fundamentally changed philosophical approach to economic policy, he will say: “While successive governments have embraced the economics of managed decline, and actively corroded many of the things we hold dear, the human spirit is such that compassion and care will always remain, and it’s our job as politicians to harness that potential.”
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Rukmini Iyer’s quick and easy reccipe for crispy baked gnocchi puttanesca | Quick and easy

Puttanesca purists, look away now. This dish takes the classic elements of a puttanesca – that is, anchovies, capers, olives, tomatoes – and combines them into a rich sauce for gnocchi, which are then covered in mozzarella, breadcrumbs and parmesan, and flashed under the grill. It’s exactly what you want on a rainy night. In fact, my sauce-averse toddler thought it smelled so good that she stole half of my plate – a win all round. (Although her pretty decent suggestion was that next time I use it as a pizza sauce, rather than on pasta or gnocchi

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How to make Irish stew – recipe | Felicity Cloake's Masterclass

The first time I dared to write a recipe for Irish stew, I was invited on to the national broadcaster, RTÉ, to discuss my choices live on air. And, to my considerable relief, it was eventually decided that I had not dishonoured the memory of my ancestors. It’s tempting for modern cooks to meddle with such resolutely plain classics. Do not! It’s delicious just as it is.Prep 20 min Cook 2 hr Serves 63 large onions 2 tbsp oil, or lamb fat10-12 very floury potatoes, depending on size and hunger1 neck of lamb, or hogget or mutton, cut into thick slices (see steps 1 and 2)2 sprigs fresh thyme Salt and pepper 6 carrots, or, if you like, substitute some for chopped turnip, swede or leekChopped parsley, or chives, to serve (optional)Traditionally, an older, less productive animal would have been used here – and the slow cooking time reflects this – but modern recipes tend to favour lamb

3 days ago
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DakaDaka, London W1: ‘Like a 2am lock-in on a Tbilisi back street’ – restaurant review | Grace Dent on restaurants

DakaDaka, a rowdy paean to Georgian cuisine, has arrived on Heddon Street in the West End of London. Heddon Street has always been synonymous with rowdiness, regardless of the fact that the mature, semi-elegant likes of Sabor, Piccolino and Heddon Street Kitchen are quite the opposite. But anyone who ever found themselves staggering out of Strawberry Moons in the 1990s having lost a shoe and with a love bite or from the basement club at Momo will know that this little nook tucked away behind Regent Street is where a good time is meant to be had.And now there’s DakaDaka, which certainly does not market itself as a nightclub, because, well, virtually nowhere does any more. What DakaDaka does do, though, is play Georgian dance music very loudly and with endless enthusiasm right through your badrijani (grilled aubergines), imeruli (cheese-filled flatbread) and kababi (lamb skewers)

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Fallouts and financial woes: inside Heston Blumenthal’s sinking empire

Dinner by Heston was once one of the world’s most revered restaurants, known for its decadent and unusual dishes such as the “meat fruit”.But Heston Blumenthal announced this week that he is winding down operations at the two Michelin-star restaurant at the Mandarin Oriental hotel in Knightsbridge, London, saying it was because the tenancy had “finished”.However, current and former workers at Dinner claim the restaurant has been going downhill for years after Blumenthal fell out with his right-hand man, Ashley Palmer-Watts, who created the menu and ran the restaurant day to day before he left the business.“Closing the restaurant was not Heston’s choice whatsoever,” a senior source from the Mandarin Oriental told the Guardian. “The hotel chose not to renew the lease

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Mother’s Day UK recipes: three delicious ideas to make for your mum from Ravinder Bhogal

Few things say “I love you” more than an unbidden cup of tea, but if you want to show true appreciation to the maternal figure in your life this Mother’s Day, there’s nothing better than a few indulgent snacks to go with it. I love the British tradition of afternoon tea, but I find finger sandwiches in hotel lobbies a little too fussy. I would much rather a fortifying savoury sandwich, a slab of good, old-fashioned cake and buttery biscuits that crumble into a million sweet crumbs.This very simple cake can be baked in a regular cake tin, but cooking it in a bundt tin makes it much more of a showstopper. If you want to forgo the icing, serve with a dollop of creme fraiche and berries instead

5 days ago
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Benjamina Ebuehi’s recipe for caramelised white chocolate and rhubarb cheesecake | The sweet spot

It’s often my own impatience that forces me to make no-bake cheesecakes over baked ones. They’re not at all as faffy, though it’s pretty hard to beat the lighter, silkier texture you get with a baked version plus the extra effort is worth it on a special occasion such as Mother’s Day. I’ve sweetened the filling for this one with caramelised white chocolate – it brings a beautiful, creamy, dulce de leche-type caramel flavour that even the biggest white chocolate haters should enjoy. If making your own caramelised white chocolate feels a step too far, however, just buy bars of blond chocolate instead. Top with gently poached rhubarb for a pop of colour and to cut through the richness

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