Taxpayers should not foot bill for water company failings
When Sir Jon Cunliffe, the former deputy governor of the Bank of England, was commissioned by the government last autumn to produce recommendations for an overhaul of the water industry in England and Wales, his task was a daunting one. Water companies' habit of over-remunerating shareholders and company bosses, while under-investing in infrastructure, has ensured that Britain's crumbling Victorian sewerage system is unfit for the demands of climate change and the 21st-century population. Sewage overflows into waterways, legally permitted only in exceptional circumstances, are now grimly routine. Yet even within this panorama of dysfunction, long highlighted by the Times Clean It Up campaign, some companies stand out: step forward Thames Water, leading the field as the organisation responsible for 33 of the most serious incidents last year. Following it are Southern Water, at 15, and Yorkshire Water, at 13.
• Water firms could be forced to pay compensation over leaks
The myopic self-interest of water company executives has been exacerbated by a culpable failure of regulation. Three bodies are responsible: Ofwat, the financial regulator; the Environment Agency, which regulates the industry's effect on the environment; and the Drinking Water Inspectorate, which upholds the quality of drinking water. Of these it is Ofwat which has most grossly underperformed, by neglecting to rein in the companies' financial excesses and tolerating under- investment. The EA, with cuts to funding and dwindling manpower, has trailed behind, struggling to police the disastrous environmental fall-out from Ofwat's original failings.
Steve Reed, the environment secretary, encouraged the Cunliffe review to consider the future of Ofwat. The abolition of that flawed organisation now seems the most likely option. Sir Jon correctly concluded in his interim review in June that current regulation has 'largely lost public trust' and that a more streamlined, effective approach was required. Any new regulatory system, however, must involve the economic and environmental aspects working in unison, rather than jarring in a disintegrating, ill-conceived framework.
The government also has a more immediate task: how to deal with the floundering behemoth of Thames Water. The company, which recently reported an annual pre-tax loss of £1.65 billion, has blamed wetter-than-average weather for its rising pollution. But it is thanks to long-term mismanagement that its performance is now sliding from appalling to catastrophic amid climate challenges.
Having also racked up £16.8 billion in debt, Thames Water is attempting to hold a hosepipe to the government's head. Its chief executive Chris Weston has told MPs that the 'stressed' company should be let off an estimated £1.4 billion in looming pollution fines and penalties, or risk a form of emergency nationalisation. Yet the taxpaying public, which has long endured the dispiriting consequences of this private company's greed and ineptitude, must not suffer further. Whatever unfolds, Thames Water should receive no exemptions from the law, and its creditors and shareholders should expect no bailout.
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Daily Mail
38 minutes ago
- Daily Mail
Eight super simple Middle Eastern recipes from Sunday Brunch chef Sabrina Ghayour
WARM PAN-FRIED COURGETTES WITH GREEN YOGURT & PICKLED CHILLIES Simplicity is the mother of invention – and this is one of those dishes I make when I have courgettes to use because I nearly always have all the other ingredients to hand, and it's really quick and tasty. I'm known to add feta and even chopped preserved lemons, but it really doesn't need much else, as it's delicious enough all by itself. SERVES 4-6 olive oil, for frying 2 large or 3 small courgettes, cut diagonally into 1cm-thick slices sea salt flakes and freshly ground black pepper For the green yogurt 150g thick Greek yogurt 1 fat garlic clove ½ a small pack (about 15g) of flat-leaf parsley, some reserved to serve ½ a small pack (about 15g) of fresh coriander, some reserved to serve squeeze of lemon juice 1 tbsp olive oil To garnish 4-5 pickled red chillies, thinly sliced 2 pinches of nigella seeds 1 Put all the green yogurt ingredients in a small bullet blender or mini food processor with some salt and pepper and blitz well until smooth. 2 Heat a large frying pan over a high heat, drizzle in some olive oil and fry the courgette slices for 2-3 minutes on each side until browned, in 2-3 batches if necessary. Remove from the pan and arrange on a serving platter – don't worry about them cooling, as room temperature is ideal for serving. Season with salt and pepper. 3 Dot the green yogurt over the courgettes. Finely chop the reserved herbs, then sprinkle with the pickled chillies and nigella seeds, before serving. DUCK & POMEGRANATE SALAD WITH HONEY POMEGRANATE SAUCE This salad is a real favourite of mine. Duck legs are still relatively affordable, particularly if it's a special occasion, and the amount of meat you get from two legs is just perfect for this recipe. The 'quackling' (as Nigella once called it), or crispy duck skin, is an essential and rather sensational addition. 2 duck legs (about 460g) 3 fat spring onions 100g mixed salad leaves 100g pack of pomegranate seeds, juice from the pack reserved for the dressing handful of mint leaves, rolled up tightly and thinly sliced into ribbons sea salt flakes and freshly ground black pepper For the dressing 2 tbsp pomegranate molasses 2 tsp runny honey 2 tbsp olive oil juice from the pack of pomegranate seeds (see above) 1 Preheat the oven to 190C/ 170C fan/gas 5. Line a small baking tray with baking paper, and line a plate with a double layer of kitchen paper. 2 Position the duck legs on the lined tray, season the skin with salt and pepper, then roast for 1 hour. 3 Meanwhile, cut the white part of the spring onions into small batons, then slice very thinly into matchsticks. Put in cold water and set aside. Thinly slice the remaining green parts. 4 Once the duck legs are cooked, remove from the tray, leaving them on the baking paper, and set aside. 5 Increase the oven temperature to 240C/220C fan/gas 9. Line the baking tray with fresh baking paper. 6 Carefully remove the skin from the duck without breaking it (use a knife to help you release it from the underside), put it on the lined tray and roast for 10 minutes until extra-crispy. Remove the duck skin and transfer to the paper-lined plate to drain. 7 Mix the dressing ingredients in a small bowl, season with salt and pepper and set aside. Shred the duck meat using your fingers or a pair of forks. 8 To serve, arrange the mixed salad leaves on a large platter, scatter over some of the pomegranate seeds and the green and white parts of the spring onions. Arrange the duck meat on top and season with salt and pepper, then add the remaining pomegranate seeds and the mint. Use a spoon to drizzle over the dressing. CHAPLI KEBAB These spicy patties are beyond delicious, and the obvious reason why they are so popular with Afghanis and Pakistanis is because they are deeply satisfying when smashed into bread. Given that they are popular in both regions, I don't dare suggest where they originate from – my only job is to share good food with you – but these beauties are an essential addition to your home repertoire. 500g minced lamb (20% fat) 3 spring onions, thinly sliced from root to tip 1 small onion, very finely chopped 2 fat garlic cloves, minced 4cm piece of fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée 1 tsp chilli flakes 1 tsp ground coriander 1 tsp ground cumin 1 small pack (about 30g) of fresh coriander, finely chopped, plus extra leaves to serve 1 large tomato, deseeded and finely chopped, liquid drained 1 tbsp cornflour 1 egg sea salt flakes and freshly ground black pepper To serve flatbreads, warmed thinly sliced red onion thick Greek yogurt 1 Put all the kebab ingredients in a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. 2 Divide the kebab mixture into 8 equal portions and roll into balls, then flatten into thin patties (I do this between two sheets of baking paper). 3 Heat a large frying pan over a high heat and, once hot, fry the patties for 2-3 minutes on each side until nicely browned and cooked through. 4 Serve with the flatbreads as well as the remaining coriander, sliced red onion and yogurt. SPICED SAFFRON CHICKEN KEBABS Persians love a chicken kebab, and over the years I have created many versions of the classic saffron lemon chicken recipe. This is one I'm really proud of because it has hints of Turkish cuisine with the inclusion of pul biber, and a little sprinkling of Greek influence by way of the oregano and garlic combo. No matter which ingredients are used, as always taste is everything – and these are bursting with flavour, ideal for the barbecue or the oven. SERVES 2-4 650g boneless, skinless chicken thighs, cut into bite-sized pieces olive oil flatbreads, to serve For the marinade 1 large onion, halved and thinly sliced into half-moons 3 garlic cloves, minced 2 good pinches of saffron threads, ground to a powder using a pestle and mortar, then steeped in 2-3 tbsp boiling water 1 tbsp dried wild oregano 2 tsp ground turmeric 1 heaped tsp pul biber (Turkish chilli flakes) 1 tbsp caster sugar finely grated zest and juice of 2 unwaxed limes 150g thick Greek yogurt sea salt flakes and freshly ground black pepper 1 For the marinade, put the onion and garlic in a mixing bowl, season very generously with salt and pepper and stir. Add the remaining marinade ingredients and mix well. Add the chicken pieces and a generous drizzle of olive oil then mix well again. Cover the bowl with clingfilm and leave the chicken to marinate in the refrigerator for at least 60 minutes, or overnight if you have time. 2 When the dish is ready to cook, preheat your oven to its highest setting. Line a baking tray with baking paper and place the chicken on it. (If you have metal or wooden skewers you can thread the chicken pieces onto them and place them on the lined tray.) Drizzle the chicken with a little olive oil, then cook for 18-20 minutes until nicely browned and cooked through. Serve with the flatbreads. CARROT CHIPS WITH ZA'ATAR YOGURT I love veggie chips – and carrot chips are among my favourite kind. This is a dish in itself, and the flavour combination makes it so incredibly moreish. Quite frankly, I could easily eat the lot in no time at all, so how many servings the recipe makes depends on how hungry you are in the moment. The yogurt also works well with shop-bought vegetable crisps, raw carrot sticks and other crudités. 1kg carrots, peeled olive oil, for drizzling sea salt flakes and freshly ground black pepper For the za'atar yogurt 250g thick Greek yogurt 1 heaped tbsp za'atar, plus extra to serve finely grated zest of 1 and juice of ½ an unwaxed lemon 1 tsp garlic granules 1 Preheat the oven to 180C/160C fan/gas 4. Line your largest baking tray with baking paper. 2 To prepare the carrots, trim the root end of each with a diagonal cut, then use a Y-shaped peeler to shave each carrot into long slices, or use a sharp knife to thinly slice them as best you can. Place the slices on a clean tea towel and dry off as much of the moisture as possible. 3 Spread the carrot slices out on the lined tray, drizzle with some olive oil (but not too much) and bake for 25-30 minutes until crispy – check after 22 minutes to ensure they are not burning, as every oven varies. Remove from the oven, season generously with salt and leave to cool. 4 Mix all the yogurt ingredients together in a bowl and season generously with salt and pepper. Spread onto a platter or plate, finish with a drizzle of olive oil and a little za'atar, then top with the carrot chips and serve. PINEAPPLE, SPICED CARAMEL & THYME TARTE TATIN Tarte tatin has to be one of my favourite desserts of all time. Apples aren't the only fruit that deliver great results – pineapple is also fantastic and marries well with my love of spice. This is delicious served warm with whipped cream, custard or ice cream. SERVES 6 plain flour, for dusting 500g block of puff pastry 150g caster sugar ½ tsp ground cinnamon ½ tsp freshly ground black pepper leaves from 4 sprigs of thyme 500g fresh pineapple (avoid canned), thinly sliced 25g unsalted butter, cut into small pieces 1 Preheat the oven to 200C/ 180C fan/gas mark 6. 2 Select a large ovenproof frying pan for your tarte tatin. Dust a clean work surface with a little flour and roll the puff pastry out into a circle slightly larger than your pan. 3 Put the pan over a medium heat, scatter the sugar evenly over the base and sprinkle the cinnamon, pepper and thyme leaves evenly over the top. Once the pan heats up, swirl the sugar around in the pan (don't stir) until it has dissolved and turns a deep caramel colour. Arrange the pineapple slices nicely in the pan (this will be the top of your tart), then add the butter around the pineapple, turn the heat up a little and cook for a few minutes until the pineapple starts to caramelise on all sides, shaking the pan occasionally to prevent the pineapple from sticking. 4 Remove the pan from the heat and place your pastry circle on top, tucking the edges carefully all round the inside of the pan, being careful not to burn your fingers on the hot caramel. Bake on the top shelf of the oven for 25-30 minutes until the pastry is puffed up and deeply golden brown. 5 Wearing oven gloves, remove the pan from the oven, then place a serving plate larger than the pan over it. Carefully flip the pan and plate over together to turn the tart out on to the plate, and serve. TOMATO, CUMIN & ROASTED VEGETABLE PILAF Rice has always been a staple in my culture and my own diet. All the varieties, colours and different recipes – I just love them all. I also think rice can make a spectacular dish in its own right and not just as a side dish, and this vibrant and flavourful pilaf could certainly be the star of the show. But you can, of course, also serve it with roasted meats, fish, seafood or grilled halloumi and a myriad of stews and curries. It's also a great way to sneak lots of fresh vegetables into your cooking without the resistance often encountered when catering for a family. SERVES 6 1 large aubergine, quartered lengthways and cut into chunks 1cm thick 1 large or 2 small courgettes, quartered lengthways and cut into chunks 1cm thick 1 red pepper, cored, deseeded and cut into strips 1cm wide, then diced 1 yellow pepper, cored, deseeded and diced into 1cm cubes 1 tbsp dried wild oregano olive oil 1 large onion, finely chopped 6 fat garlic cloves, finely chopped 2 tsp cumin seeds 2 tsp ground turmeric 4 tbsp tomato purée 300g basmati rice 50g butter, cut into small cubes 450ml cold water Maldon sea salt flakes and freshly ground black pepper 1 Preheat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking paper. 2 Place the aubergine, courgette and peppers on the lined tray. Add the oregano and a generous amount of salt and pepper and drizzle very generously with olive oil, then using your hands, mix to coat evenly. Spread the vegetables out on the tray and roast for 30 minutes, then remove from the oven and set aside. 3 Place a large saucepan over a medium-high heat (medium if using a gas hob) and drizzle in enough olive oil to coat the base of the pan. Add the onion and garlic and cook until translucent. Add the cumin seeds, turmeric and tomato purée and cook, stirring, for a couple of minutes. If the ingredients start to stick, add a little water. Next, add the rice, butter and a very generous amount of salt and pepper, then stir until the butter melts and coats the rice. Pour in the cold water and stir well, then cover the pan with a lid and cook over a gentle heat (low if using a gas hob) without stirring for 30 minutes. 4 Fluff the rice with a fork, carefully fold in the roasted vegetables and warm them through for a couple of minutes, then serve. PRAWNS WITH COCONUT TURMERIC SAUCE Prawns and seafood in general would be part of my dream feast. Nothing makes me happier than chargrilled seafood with lots of different sauces, from sweet to spicy. I've spent a lot of time in Thailand and Southeast Asia and always feel so inspired when I return home, and this is one of those recipes that I've been making for a few years now as a result. SERVES 3-4 50g desiccated coconut olive oil 3 garlic cloves, very finely chopped 1 tbsp ginger purée 3 fingers of fresh turmeric, scrubbed and finely grated 1 tbsp caster sugar squeeze of lime juice, plus lime wedges to serve 250ml coconut cream 8-12 raw king prawns, about 80g each, peeled with tails left on handful of fresh coriander, roughly chopped Maldon sea salt flakes and freshly ground black pepper 1 Preheat the oven to 220°C, 200°C fan, gas mark 7. Line a baking tray with baking paper. 2 Spread the coconut out on the lined tray and toast in the oven for 7-8 minutes until golden. Remove from the oven and set aside. 3 Place a saucepan over a medium heat, drizzle in some olive oil and fry the garlic, ginger and turmeric together for a few minutes until the garlic begins to colour around the edges. Add the sugar, lime juice, coconut cream and a good amount of salt and pepper and mix well. Simmer gently for 8 minutes, then remove from the heat. 4 Heat a griddle pan or frying pan over a high heat. Rub the prawns all over with olive oil and season with a little salt and pepper, then add to the hot pan and cook for a couple of minutes on each side until firm, fully opaque and cooked through. 5 Quickly reheat the sauce and stir in half the toasted coconut. 6 Place the prawns on a serving plate, drizzle with the sauce and sprinkle with the rest of the toasted coconut, then finish with the chopped coriander and serve with lime wedges. NOW BUY THE BOOK Our recipes are taken from Persiana Easy by Sabrina Ghayour, with photographs by Kris Kirkham (Mitchell Beazley, £28, published on 14 August). To pre-order a copy for £23.80, go to or call 020 3176 2937. Free UK delivery on orders over £25.
BBC News
2 hours ago
- BBC News
Devon animal charity adapts to community needs
A Devon animal charity said it was spearheading change alongside others in the sector by adapting its model to match evolving community Green Animal Rescue (MGAR) said as part of celebrating its 60th anniversary it wanted to inspire a positive shift in perceptions for the animal rescue charity, which has Wingletang Rescue and Rehoming Centre in Tavistock, said it has rehomed more than 60,000 animals since Nigel Mason said: "Over the past 60 years, MGAR has significantly evolved its sector model in line with dramatic societal changes and demands." "When the charity was in its infancy, our model was based on fulfilling high demand; building centres that could take in lots of animals, generally located outside of towns to reduce noise and disruption," said Mr said that model worked about 60-years-ago but in the last 10 years, it has become less effective due to social media being a more attractive channel for people to find said: "What's more, the animal rescue charity sector isn't legally regulated, meaning anyone could set up an organisation, regardless of quality. "Worryingly, responsible rescue charities like ours have become a last resort for rehoming." Mr Mason said the Covid-19 pandemic also set the charity back and it was still "picking up the pieces" as people obtained pets that are now in its rescue centres due to owners not being able to care for said: "As a result, there's been a significant imbalance in the number of animals needing care and the number of appropriate rehomers."In response to these changes, we are transitioning to a new model. "While our core centres remain a key focus, we're also becoming far more integrated and visible among our communities through proactive engagement. "Animals are a huge part of communities, so getting to the heart of them is key."
Telegraph
2 hours ago
- Telegraph
Sacred Mysteries: From smashed glass to a bright revival
In 1547 an edict of Edward VI ordered superstitious monuments in churches to be destroyed. There should 'remain no memory of the same in walls, glass windows or elsewhere'. In Elizabeth's reign no stained-glass windows were put in churches, and in 1571 the longest in the official Book of Homilies 'against peril of idolatry and superfluous decking of churches'. It said: 'Images placed publikely in Temples cannot possibly bee without danger of worshipping and idolatrie, wherefore they are not publiquely to bee had or suffered'. Yet within a generation religious stained glass crept back into chapels and churches, beginning with the Earl of Salisbury's chapel at Hatfield in 1609. This revival that 'should not have happened' kicks off a learned and beautifully illustrated volume from the Ecclesiological Society, that force for good that still uses the seal designed by AWN Pugin in 1844. The theme, explored in the society's conference in 2023, is Stained Glass Revivals, taking in postwar achievements from Harlow to Glasgow, from Ely Place to East Acton. But first came that Jacobean revival, here examined by Mark Kirby, Fellow of Lincoln College, Oxford. Salisbury put biblical scenes in his windows at Hatfield far from the gaze of the unlearned. The windows used the bold, bright colours that had emerged from the Continent (the glass-making tradition having been lost in England). What survives of that first revival is found in private chapels and at Oxford and Cambridge colleges. Some glass was installed in London and later destroyed. One case of a chapel is at Trinity Hospital, Greenwich (now backed by the bulk of Greenwich power station). This hospital or almshouse was one of several built by Henry Howard, Earl of Northampton, long suspected of papistry and stating in his will that he died 'a member of the Catholicke and Apostolike Churche, saying with Saint Jerome In qua fide puer natus fui in eadem senex morior '. The Greenwich window, the first since the Reformation to depict the Crucifixion, was made in 1614, the year of his death, and, in the judgment of Dr Kirby, 'has a sense of making a death-bed declaration of faith'. At Oxford the two earliest examples of new glass were at Wadham, made by Bernard van Linge, and at Lincoln College, made by Bernard's brother Abraham van Linge. 'As artistic endeavours, these are not of he greatest quality,' Dr Kirby admits. More successful were windows made by Abraham van Linge at Queen's, Christ Church, Balliol and University College between 1633 and 1642. This was the period of the pursuit by Archbishop Laud and his allies of the 'beauty of holiness', as the Psalm has it. An associate of Laud was Viscount Scudamore (1601-71) who undertook the remarkable restoration of the church at Abbey Dore, Herefordshire. Windows here show signs of inexperienced craftsmen edging their way to express their pictorial ambitions. In a chapter about Scudamore, Robert Walker points out that faces are simply drawn in black line on white glass, and the extensive use of pot-metal (through-coloured glass) goes against the trend in the wider world of stained glass. His conclusion is that Scudamore himself might have been the artist. Certainly a vidimus, or glass design, is among the Scudamore papers, clearly sketching the finished windows.
