Andrew Mitchell's future hangs in the balance

Chief Whip will be told to "come clean" when he meets West Midlands police officers today.

Three weeks after the news of Andrew Mitchell's run-in with the police first broke, the controversy shows no sign of receding. The Chief Whip will meet members of the West Midlands Police Federation in his constituency office today and will face pressure to finally come clean over what he said. Simon Payne, the chairman of Warwickshire Police Federation, tells the Times (£): "The issue is not a complicated one. All we are seeking is clarification on what was said, an apology, then we want to move on."

Should Mitchell fail to offer "clarification", however, the Police Federation will almost certainly demand his resignation. The Daily Telegraph, meanwhile, has already done so. In an editorial published today, the house journal of the Tory party declares: 

If he stays, Mr Mitchell can do little good, and much damage. For the sake of his party, he should do the decent thing and stand down.

As I noted on Wednesday, an increasing number of Tory MPs are of the same opinion, believing that Mitchell lacks the authority necessary to perform his duties as Chief Whip. As David Davis astutely observed last week:

What does a Chief Whip have at his fingertips to deploy normally? Well, a mixture of charm, rewards, appeals to loyalty — all of those are diluted at the moment.

He added that it would be "very, very difficult" for Mitchell to do his job. Should he step down, the smart money is on Cabinet Office minister Francis Maude to replace him.

For now at least, Mitchell retains the support of the man who appointed him - David Cameron. The Times (£) reports that the Prime Minister is "inclined to see if the furore will die down and whether Mr Mitchell can command the respect of MPs." As the fortunes of Jeremy Hunt display, Cameron is prepared to back his ministers in the face of overwhelming media pressure to do the reverse. On other occasions, however, (Lord Ashcroft, Andy Coulson) he has held out before eventually giving way.

Cameron will need to decide whether it would be more damaging to hand Labour a ministerial scalp or to retain the services of a man who does not command the confidence of the public or, increasingly, his party.

Update: For the first time since the story broke, Labour has called for Cameron to sack Mitchell. Yvette Cooper has just issued the following statement:

This has gone on long enough. Neither the Prime Minister nor the Chief Whip have proved capable of coming clean swiftly and putting this right. And it is now clear no one even in the Conservative Party has confidence in Andrew Mitchell either. The failure by David Cameron and Andrew Mitchell to take this incident seriously enough and to sort it out straight away means Andrew Mitchell will clearly not be able to instil respect in Parliament or beyond as Chief Whip, and this will just drag on and on. David Cameron needs to put an end to this now and remove Andrew Mitchell from his position as Chief Whip.

I suspect that Labour's decision to call for Mitchell's resignation will increase his chances of survival (remember the case of Jeremy Hunt). Of course, given how damaging the story has been for the Tories, this could be precisely the party's intention.

Chief Whip Andrew Mitchell will meet West Midlands police officers today in an attempt to "clear the air". Photograph: Getty Images.

George Eaton is political editor of the New Statesman.

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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