UK Government murdering vulnerable people

Atos have been under fire for a while now. Recently there was a case of someone in a coma being “invited”* to attend an interview for either a health assessment or to find out why she hadn’t got a job (I don’t remember the exact details).

The DailyHateMail had been fighting for some time to stop the “scroungers” on benefit from obtaining money by which to live. Using provocative language, they regularly “out” those who have been convicted of benefit fraud and, in doing so, get people to think that everyone who is claiming benefit is a scrounger who doesn’t want to work.

The “fit for work” assessments have been proved to be excessive and morally wrong.

So, although today, the same paper does have this article about a man dying as a result of Atos declaring him fit to work and the DWP stopping his benefits, one has to wonder why it isn’t the main item or, even, why it isn’t given as much prominence as those (few) that are found to be cheating the system?

The headlines should read as I have put in my title. It is outrageous that, in the 21st century, vulnerable people are being murdered by the state. This was what Dickens wrote about and here we are, a hundred-odd years later, having the same kind of compassion.

Truly dreadful. Makes me ashamed to be British.

Fucking politicians.

Treacle Tart

Another of the old favourites. Italians also seem to like this. The troppo sweetness of the Golden Syrup (I obviously found it one time here – details in link below) is cut through by the sharpness of the lemon zest and juice. I have made it with bought pastry, but it’s not quite so nice. Again, this is from the Hamlyn All Colour Cook Book. If you can find Golden Syrup, give it a try!

Ingredients:

Pastry –
4 oz plain flour / 113g farina tipo 00
pinch salt / pizzico sale
1 oz lard / 28g strutto
1 oz butter / 28g burro

Filling –
8 oz golden syrup / 227g sciroppo di zucchero di canna (parlzialmente invertito)
2 0z fresh white breadcumbs / 57g pangrattato bianco fresco/appena (I’m not sure which word applies)
grated rind of 2 lemons / scorza grattugiata di 2 limone
2 teaspoons lemon juice / 2 cucchiaini di succo di limone

Method:

Sieve flour and salt into a bowl. Add the lard and butter cut into small pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add enough water to mix to a firm dough. Roll out pastry thinly on floured table and use to line a 7-inch (18 cm) flan dish (although I always use a normal dinner-size plate instead). Re-roll pastry trimmings and cut into circles with a 3/4-inch (1.9 cm) fluted cutter. Brush underside of each with water and arrange, overlapping, round the edge of the dish.

Mix together the syrup, breadcrumbs, lemon rind and juice. Spoon filling into flan.

Bake for about 25 minutes in the oven (400°F/200°C/Gas mark 8) until the pastry is pale and golden.

Serve hot or cold. on it’s own or with hot custard (crema)