Ed Miliband calls for the break-up of the Murdoch Empire

Labour leader steps up campaign on media, as poll shows his personal rating is up seven points in a

Ed Miliband has called for Rupert Murdoch's influence on the British media to be scaled back.

In an interview with the Observer, he said: "I think that we've got to look at the situation whereby one person can own more than 20 per cent of the newspaper market, the Sky platform and Sky News. I think it's unhealthy because that amount of power in one person's hands has clearly led to abuses of power within his organisation. If you want to minimise the abuses of power then that kind of concentration of power is frankly quite dangerous."

MIliband describes how he heard the news that Milly Dowler's phone had been hacked by the News of the World. He says that Ed Balls received a text message with the news, and "I literally could not believe it. I could not believe it was true. I could not believe that it had happened."

He adds that he hopes the media landscape has now shifted, and the next election will be fought differently. "So many people have believed that you can't win without Murdoch, you can't win without the Sun. But now the reverse might be the case. I think the endorsement of Murdoch will be a pretty double-edged one at the next general election."

A poll for the Independent on puts the Labour leader's personal approval rating up seven points on a month ago (from 18 per cent to 27 per cent).

Miliband's intervention follows a turbulent 48 hours for News Corporation and for the Metropolitan police, as the latter came under scrutiny for the close friendship between officers Sir Paul Stephenson and John Yates and former News of the World deputy editor Neil Wallis, who has now been arrested in connection with the phone-hacking enquiry.

Friday saw the resignation of News International Chief Executive Rebekah Brooks and Les Hinton, the chief executive of Dow Jones -- one of Rupert Murdoch's key lieutenants in America. He joined News Corp when a teenager, working on Murdoch's first paper, the Adelaide News.

Murdoch himself spent the afternoon with the parents of murder victim Milly Dowler, whose phone was hacked by the News of the World. The Dowler family's lawyer said Murdoch "held his head in his hands" as he said sorry several times.The News Corp chief took out personally signed adverts in all Britain's major newspapers to apologise for the NoW's actions.

In a series of dramatic developments, it was also revealed:

  • David Cameron invited his former communications chief Andy Coulson to Chequers in March, after he had resigned from No 10 over the hacking scandal.
  • Ed Miliband said Sir Paul Stephenson, the head of the Metropolitan Police, had questions to answer about the hiring of ex-NoW executive Neil Wallis as an adviser after he left the paper. It has emerged that both Stephenson and fellow Met officer John Yates were friends with Wallis, who has now been arrested in the course of the hacking enquiry.
  • The FBI have reportedly begun an investigation into allegations that the phones of 9/11 victims were hacked.
  • The actor Jude Law is to sue The Sun over allegations it hacked his phone while he was in New York, potentially drawing News International into an investigation by the American authorities. He is already suing the NoW. News International have called the claim "a deeply cynical and deliberately mischievous attempt to draw The Sun into the phone-hacking issue".

Although Brooks's resignation may appease public anger, the departure of Hinton is seen by some as even more significant. He worked for News Corp for more than 50 years, and is the only person from the US operation to resign in connection with the phone-hacking scandal.

Hinton told a parliamentary committee in 2009 that there was no evidence the hacking was widespread. In his resignation statement yesterday, he said: "In September 2009, I told the committee there had never been any evidence delivered to me that suggested the conduct had spread beyond one journalist. If others had evidence that wrongdoing went further, I was not told about it."

After an apology for "the pain caused to innocent people", he added: "I want to express my gratitude to Rupert for a wonderful working life. My admiration and respect for him are unbounded. He has built a magnificent business since I first joined 52 years ago and it has been an honour making my contribution."

In Brooks statement, meanwhile, she spoke of the "deep sense of responsibility for the people we have hurt". She added:

I want to reiterate how sorry I am for what we now know to have taken place.

I have believed that the right and responsible action has been to lead us through the heat of the crisis. However my desire to remain on the bridge has made me a focal point of the debate.

This is now detracting attention from all our honest endeavours to fix the problems of the past.

Therefore I have given Rupert and James Murdoch my resignation. While it has been a subject of discussion, this time my resignation has been accepted.

Rupert's wisdom, kindness and incisive advice has guided me throughout my career and James is an inspirational leader who has shown me great loyalty and friendship.

I would like to thank them both for their support.

Last week, Brooks offered her resignation to Rupert Murdoch but was refused. When he flew to London last week, he said that she was his "first priority".

This follows mounting pressure from key figures in and around News Corp. The Daily Telegraph reported that Murdoch's daughter Elisabeth had expressed rage about Brooks' position, telling friends that she had "f*cked the company".

Meanwhile, News Corp's second largest shareholder, Prince Al-Waleed bin Talal Al Saud, told the BBC's Newsnight on Thursday that Brooks should resign if there was any suggestion that she knew about phone-hacking at News of the World. He said: "I will not accept to deal with a company that has a lady or a man that has any sliver of doubts on her or his integrity."

Tom Mockridge, the head of Sky Italia, will replace Brooks as chief executive of News International with immediate effect.

Samira Shackle is a freelance journalist, who tweets @samirashackle. She was formerly a staff writer for 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