Nick Clegg changes his tune on the media

In April, Clegg thought that the press barons and their newspapers were irrelevant - yesterday, howe

Nick Clegg called for an overhaul of the British media in a speech on Thursday. The media, he argued, was too powerful, not plural and in need of proper regulation. He also offered a mea culpa for the political classes' failure to deal with the problem until now.

In recent decades the political class has consistently failed to stand up to the media. Seeking to curry favour with powerful media barons or prevent their own personal lives from being splashed across the front pages.

This is a far cry from the Nick Clegg that Jemima Kahn interviewed for the New Statesman in April. Back then, the "powerful media barons" weren't that powerful, and governments largely ignored them.

The days where newspaper barons could basically click their fingers and governments would snap to attention have gone. Those days have just gone.

Likewise, Clegg seems to have changed his mind on the importance of traditional media. In Thursday's speech, Clegg declares:

It is true that the media landscape is changing, but it simply is not the case that traditional media no longer matters.

In the April interview, however, Clegg pegs "traditional media" - and the relationship between politicians and those who control it - as irrelevant. Take a look at the original transcript of the Khan interview.

Jemima Khan: Oh come on. There is a very close relationship between Murdoch, Cameron, Rebecca Wade. I think it's a little disingenuous of you to say that.
Nick Clegg: No, I don't think it is disingenuous. I think if you look at the way that people get their information these days, broadcast is more important and is more influential on people's opinions; newspaper readership is declining. You've got this absolute explosion of access to information on the internet. It's much more dissipated. In a sense, the old model of barons, newspapers, millions of people reading cover to cover, has gone. They know that themselves.

Khan presses Clegg on phone-hacking later on in the interview, and particularly the relationship between Rebekah Brooks and David Cameron. Here is the full transcript of this exchange:

Jemima Khan So you don't think the closeness of the relationship between the government and the Murdochs is inappropriate?
Nick Clegg If you've got an issue with it, speak to Dave - I don't hang out in Oxfordshire at dinner parties - it's not my world. It's never going to be my world.
Jemima Khan What do you think of the Oxfordshire dinner parties?
Nick Clegg I don't know about Oxfordshire dinner parties
Jemima Khan Yes you do, what about that controversial dinner in the middle of this investigation- James Murdoch and Rebecca Wade and Cameron sat down to dinner together - what do you think about that - was it inappropriate?
Nick Clegg Well I'm assuming they weren't sitting there talking about News international issues
Jemima Khan Doesn't matter - if there was an investigation going on, about phone tapping and the BskyB take over.
Nick Clegg You're putting me in a very awkward spot.
Jemima Khan I feel sorry for you - I think you can't say certain things now. I remember being married to a politician - you constantly feel one thing and have to say another and it's frustrating because I feel like I know what you really think but you can't say it.
Nick Clegg Do I? Er, except that now I'm in government I'm more constrained in what I can say? Yes. There's a lot more I can do. Do I think that a lot of the heat and speculation about the relationship between politicians and newspaper editors and proprietors is really what it's like in reality? No I don't actually. I really think things have changed. I really think this old sort of command and control view of newspaper barons has gone.

To read the full Clegg, click here.

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