Knocking press industry heads together

The latest on Leveson.

One man who hasn’t had much time to enjoy the Olympics is press inquiry chairman Lord Justice Leveson.

And as he reviews the stupendous amount of evidence that his wide-ranging inquiry has compiled, one question will weigh most heavily on his mind. Does he give the industry one last chance to set its own house in order by agreeing to the Pressbof plan for PCC2? Or does he set himself against the collective might of the press owners, ignore their painstakingly worked out  and go his own way.

My hunch is that, as is often the way with judges in civil cases, he will find a way to knock the heads together of the press industry and its detractors in order to come up with a compromise arrangement which all can sign up to.

Pressbof’s plan for PCC2 is mainly concerned with finding ways to lock publishers into membership of a new regulator by controlling press cards,
access to Press Association copy and major advertising. It nods its head to being a more independent body by giving public members the majority on the new complaints arm. But ultimately it would remain a body funded and governed by the industry.
While the owners have come a long way, it does not seem to have occurred to them to include any voices from outside their number in the reform process.

Consultation was confined chiefly to the publishers themselves and the top national editors. Not only did they not involve the ‘victims of the press’ in their deliberations, few editors from outside the top tier of the industry were involved and no effort at all was made to consult ordinary journalists at the coalface.

While PCC2 may have much to recommend it, I can’t see Lord Justice Leveson going with a plan which represents such a narrow group of opinions and interests.

There is a danger that a body dominated by owners and editors will fail to pick up on the problems which led to the hacking scandal.
A look at the list of names charged with in the great hacking ‘conspiracy’ – from former chief executive of News International Rebekah Brooks down – suggests that this was not a problem confined to a few rogue foot soldiers.

My hope is that the owners hold their noses and engage with the likes of the NUJ and the Chartered Institute of Journalists to come up with a new system which involves all parts of the industry.

This could simply involve including a ‘conscience clause’ in journalists’ contracts, some provision for and protection of whistleblowers  and ensuring there is a journalists’ representative on the new complaints body.

Pressbof also needs to come up with a way to ensure that the new regulator is genuinely independent of the owners to the extent that, if necessary, it can turn on them.

A regulator set up to protect press freedom should do more than just ensure that erring journalists are punished for their mistakes. It needs to ensure that honest journalists are protected from the pressures brought by unscrupulous owners.

Pressbof needs to carry out a genuine public consultation now and get cracking soon on PCC3 - otherwise it will only have itself to blame when a state-backed regulation system is imposed on us all.

This story first appeared in Press Gazette

Photograph: Getty Images

Dominic Ponsford is editor of Press Gazette

HEINZ BAUMANN/GALLERY STOCK
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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad