Is the BBC’s Today programme scared of Rupert Murdoch?

Curious silence over Hugh Grant’s scoop.

Even Roy Greenslade, in a rather sour Guardian piece, grudgingly conceded that Hugh Grant's hilarious entrapment of the former News of the World executive Paul McMullan was a decent story, at the same time offering the startling observation that online was now more influential than print (Roy, surely not!).

Grant's report for our issue of 11 April has become a global media sensation, as Greenslade knows. The traffic from all over the world has been so great that on several occasions our website has crashed. Last night, ITV's News at 10 broadcast extracts from Hugh's secretly recorded conversation with McMullan at his pub in Dover.

To its credit, Sky News also wanted to broadcast extracts, having contacted us about the article on several occasions. However, the BBC has been curiously silent, and has made no attempt to report what most other media outlets and most of the Twittersphere – oh yes, Hugh Grant has been trending – have conceded to be a significant story.

When Jemima Khan and I were discussing her guest edit of the New Statesman we agreed that she would do only two interviews to promote it, one print (the London Evening Standard) and one broadcast. BBC2's Newsnight wanted to have her on the programme to talk about Julian Assange and WikiLeaks. That didn't interest us. I thought the Today programme, with its six million listeners, would be preferable.

I spoke to a contact at Today and, in confidence, told him about the Hugh Grant story and its implications. He was very interested and said that his night editor – this was on the evening of Wednesday 6 April, just ahead of publication of the magazine – would call me back to discuss having Jemima on the programme the following morning to talk about Hugh, phone-tapping and the News of the World. (In his report Hugh revealed for the first time that he had been hacked by the News of the World, not an uninteresting revelation, and one that Jemima, his former girlfriend, was happy to discuss candidly in her only broadcast media interview.)

In the event, the night editor did not call me back, not even by way of courtesy. Our conclusion is that the Today programme either has no sense of a story or, more likely, someone there was alarmed at the prospect of covering Grant's adventure as an undercover reporter and some of the more powerful allegations made by McMullan, who seems like a first-rate huckster.

Something similar happened when my colleague Helen Lewis-Hasteley spoke to Radio 5's Drive programme this week to discuss appearing on the show, as she sometimes does. "Would you like me to talk about Hugh Grant?" she asked. There was a chorus of "Nos" from the producers. Similarly, she spent 20 minutes talking to BBC Radio Kent on Friday 8 March, in a spiky interview covering the ethics of covert recordings and whether the New Statesman was "buying into celebrity culture". It was not broadcast.

"I can understand some of the frustration the Guardian must feel about this story," says Helen. "To give them their credit, they have been plugging away at this issue for months – while many other commentators said there was 'nothing to see here' – and have been studiously ignored for their trouble. Even now there have been further arrests, and News International has apologised and offered payouts to several victims, the extent of the media silence is astonishing."

What is going on? What is it about this story that makes the BBC so anxious? Could it be that independent BBC editors are operating a form of self-censorship because they fear ... what, exactly? What is that our licence-fee-funded, "impartial", public-service broadcaster fears about the Murdoch family and its tentacular grip on power in Britain? Or has an edict come down from on high? We should be told.

Update: The BBC have been in touch to say that the interview with Helen was in fact broadcast - elsewhere in the programme.

Jason Cowley is editor of the New Statesman. He has been the editor of Granta, a senior editor at the Observer and a staff writer at the Times.

HEINZ BAUMANN/GALLERY STOCK
Show Hide image

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