Boris Johnson and the Met

Boris has never missed an opportunity to dismiss legitimate criticisms of the police and to defend t

Two years ago, Boris Johnson's Policing Deputy declared that he and Boris had their "hands on the tiller" of the Metropolitan Police.

No longer would The Met be obsessed with managing media relations, he told the Guardian. No longer would they be obsessed with fighting headlines rather than fighting crime.

And yet on the very next day, another one of Boris's Deputy Mayors was charged with five counts of fraud.

Unable to keep his own deputy mayor's hands off the City Hall credit card, it is not surprising that Boris has also failed to get his hands around the far trickier problems at Scotland Yard.

Since then the Met has continued to blunder on from crisis to crisis, and since then Boris has actually loosened his shaky hold on the force.

Despite his election promise to exert greater power over the Met, Boris soon resigned his Chairmanship of the Metropolitan Police Authority, and handed it over to a man whose main crime-fighting concern so far has been to tell Londoners which breeds of dog they should own.

From the controversial policing of recent protests, to the abysmal investigation into phone hacking, Boris has never missed an opportunity to dismiss legitimate criticisms of the police, and to defend those that now look indefensible.

In the London Assembly and in his £250k Telegraph column, Boris described the phone hacking story as "a load of codswallop cooked up by the Labour Party," a "song and dance about nothing" and persuaded his readers that celebrities actually wanted their phones to be hacked.

Claims about phone hacking had, he told us, been "substantially investigated" and he was therefore "completely satisfied" that the Met had done a good job.

It is not clear whether Boris's dismissals were simply the "extraordinary and unwise" actions of a partisan politicians or whether they were informed by darker memories of his own time as a journalist.

But what is now clear is that the Met actually did the worst of all possible jobs investigating criminal activities at the News of the World. And even now as the second police commissioner in three years steps down, Boris is still pretending that any problems are merely superficial and the fault of at most a handful of corrupt officers.

Now with Sir Paul Stephenson gone there is an opportunity for somebody to finally get a steady hand on the shaky tiller of the Metropolitan Police.

But whoever the Home Office finds to do the job, Boris Johnson is somebody whose tiller-holding advice they can clearly manage to do without.

 

Adam Bienkov is a journalist and blogger covering London Politics. He writes a regular column and blog for Snipe London Magazine.

Adam Bienkov is a blogger and journalist covering London politics and the Mayoralty. He blogs mostly at AdamBienkov.com

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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