AV is the Only Game in Town.

Jonathan Freedland in today’s Guardian tells us why we need to vote yes to the Alternative Vote on May the 5th. Most people in favour of a proportional system of electing our government will fully acknowledge that it is in Nick Clegg’s words a ‘Baby step on the way to Electoral Reform’. But it is a crucial step, it is the first step on the way to meaningful reform and if we do not take it, there will be no more steps for a long time.

We can argue the merits of Single Transferable Vote over the Additional Member System ’till we are blue, red, yellow or green in the face. We can agree that either would be infinitely superior to AV, but what we can’t do is refuse to vote for AV because it doesn’t give us everything we want.

Jonathan Freedland concludes with this lesson from Australia:

Of course AV is miles from perfect, even if it does allow voters to express more fully their true preferences; most reformers would prefer PR. But it’s naive to think that defeat next week would keep progressives’ powder dry, allowing for a future push for full-blooded electoral reform. That’s rarely how politics works. It’s success, not failure, that breeds success.

That lesson was taught in 1999, when Australia held a referendum on whether to remove the Queen as head of state. The alternative on offer was another “miserable little compromise” – with MPs, not the people, electing a new head of state – and some republicans preferred to let it fail and wait for something better. They’re still waiting – and Elizabeth II is still Queen of Australia.

Let’s not let the perfect be the enemy of the good

A lower fat pasta sauce

To appease my sister who seemed to think that my previous pasta sauce recipe would quadruple the incidence of heart disease in the United Kingdom.

This is the classic ‘Pomodoro e Basilico’. (Tomato and Basil if you don’t speak Italian), traditionally served with spaghetti or tagliatelle, but it goes with almost any pasta you can think of.

The chilli is optional, but it does give the sauce a bit of a lift, the sugar is there to counterbalance the acidity in the tomatoes.

Ingredients (for about six portions)

  • 3 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 3 x 400g cans of chopped tomatoes
  • ¼ – ½ tsp dried chilli flakes
  • 2 tsp balsamic vinegar
  • 2 tsp sugar
  • 1 large handful basil leaves, torn into small pieces
  • Salt and freshly ground black pepper
  • Grated Parmesan and/or Percorino cheese, to serve

Preparation method

Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.

Serve spooned over cooked pasta with plenty of Parmesan/Percorino cheese.