Harman raises the pressure on Morgan

Labour deputy leader says Piers Morgan has "questions that he needs to answer" about phone hacking.

Until today, Labour had largely avoided raising the allegations of phone hacking against Piers Morgan, who, as editor of the Daily Mirror, was one of the party's biggest cheerleaders on Fleet Street. But that's all changed this morning with the intervention of Harriet Harman. Following Heather Mills's claim that a senior Mirror Group journalist admitted hacking voicemails left for her by Paul McCartney, the party's deputy leader has said:

It's not good enough for Piers Morgan just to say he's always stayed within the law. There are questions about what happened with Heather Mills' phone messages that he needs to answer. The public rightly expects that we will get to the bottom of phone hacking. That's why it is so important that the police investigation looks at all the evidence and leaves no stone unturned. And it is why we insisted on a full police investigation and the judicial inquiry having the powers and broad remit to get to the bottom of illegal practices in our media.

The questions, in this case, revolve around the fact that the message Mills referred to appears to be identical to that Morgan later admitted listening to. "At one stage I was played a tape of a message Paul had left for Heather on her mobile phone," he wrote in a 2006 article for the Daily Mail. He added: "It was heartbreaking. The couple had clearly had a tiff, Heather had fled to India, and Paul was pleading with her to come back. He sounded lonely, miserable and desperate, and even sang We Can Work It Out into the answerphone."

As a result, there is growing pressure on the CNN host to return from the US and face questioning by Parliament. Tory MP Therese Coffey told Newsnight last night: "I just hope that the police take the evidence and go with it and if Mr Morgan wants to come back to the UK and help them with their inquiries, and I don't mean being arrested in any way, I'm sure he can add more light... I think it would help everybody, including himself and this investigation, if he was able to say more about why he wrote what he did in 2006." But culture select committee chairman John Whittingdale, who is focused on whether MPs were misled by James Murdoch, has said the committee has no plans to summon Morgan.

Morgan has already attempted to dismiss Mills as an unreliable witness, highlighting the fact that a judge branded her "inconsistent and inaccurate"during her divorce from McCartney. But with Rio Ferdinand and Ulrika Jonsson also alleging that their phones were hacked by the Mirror Group, Mills is far from the only foe he faces.

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