What did Piers Morgan tell Jeremy Paxman about phone hacking?

The Leveson Inquiry hears of an interesting conversation.

Today at the Leveson Inquiry, Jeremy Paxman revealed he was present at a lunch in September 2002 when the then Mirror editor Piers Morgan allegedly explained in detail how to access the voicemails of a mobile telephone.  According to the Guardian report, Paxman said:

I was really struck by something Piers Morgan said. I was sat between him on my left and the editor of Sunday Mirror on my right. Ulrika Jonsson was sat opposite.

Morgan said, teasing Ulrika, that he knew what had happened in conversations between her and Sven-Göran Eriksson, and he went into this mock Swedish accent.

Now I don't know whether he was repeating a conversation that he had heard, or he was imagining this conversation ... It was a rather bad parody.

I was struck by it because I am wet behind the ears; I didn't know this sort of thing went on.

He turned to me and said: "Have you got a mobile phone?" I said yes. He said: "Have you got a security setting on the message bit of it?" ... I didn't know what he was talking about.

He then explained that the way to get access to people's messages was to go to the factory default setting and press 0000 and 1234 and if you didn't put your own code in, his words were, "you are a fool".

There is no evidence that Morgan himself accessed any voicemail. Morgan has always denied there was phone hacking at the Daily Mirror under his editorship from 1995 to 2004.

But what remains unclear is the extent of his knowledge of the techniques and practices of phone hacking.  As the New Statesman has pointed out, Morgan was present at an award ceremony in May 2002 when he was teased in public by Sun editor Dominic Mohan.  Mohan was reported as saying he thanked "Vodafone's lack of security" for the Mirror's showbusiness exclusives.  

Morgan provided his own recollection of the lunch attended by Paxman in his oral evidence when he appeared at the Leveson Inquiry:

Jay: Did you listen to Ulrika Jonsson's voicemail messages in relation to Sven Goran Eriksson?

Morgan: No, I did not.

Jay: Do you recall a lunch at the Daily Mirror hosted by Victor Blank on 20 September 2002 when you advised Ulrika Johnson to change her PIN number and you started mimicking her Swedish accent? Do you remember that occasion?

Morgan: No, I don't remember the specifics. I think I remember her coming to a lunch.

Jay: Breaking it down into its two parts, might you have advised her to change her PIN number?

Morgan: I don't recall anything like that.

In the same evidence, Morgan also was asked about his diary entry for 26 January 2001, which stated:

But someone suggested today that people might be listening to my mobile phone messages. Apparently, if you don't change the standard security code that every phone comes with, then anyone can call your number, and if you don't answer, tap in the standard four digit code to hear all your messages.  I'll change mine just in case, but it makes me wonder how much public figures and celebrities are aware of this little trick.

One would think that anyone would remember mimicking a Swedish accent at a lunch with Ulrika Jonsson, but it seems not.  In any case, there are now some more questions about what Morgan knew about the techniques and practices of phone hacking, and when.

David Allen Green is legal correspondent of New Statesman

 

Piers Morgan. Photograph: Getty Images

David Allen Green is legal correspondent of the New Statesman and author of the Jack of Kent blog.

His legal journalism has included popularising the Simon Singh libel case and discrediting the Julian Assange myths about his extradition case.  His uncovering of the Nightjack email hack by the Times was described as "masterly analysis" by Lord Justice Leveson.

David is also a solicitor and was successful in the "Twitterjoketrial" appeal at the High Court.

(Nothing on this blog constitutes legal advice.)

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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