Why won't Labour publish the Falkirk report?

Labour figures believe the party fears the evidence against Unite is embarrassingly thin.

The police's decision not to launch a criminal investigation into Unite over its alleged manipulation of the Falkirk selection contest has achieved the rare feat of uniting the Conservatives and Len McCluskey in agreement. Both are demanding that Ed Miliband publish Labour's internal inquiry into the affair (which was passed to the police), as are Labour figures, including Tom Watson and David Blunkett. The party, however, which is now pursuing disciplinary action against Stephen Deans and Karie Murphy (the two suspended Unite members) "as a matter of urgency", is insistent that it will do no such thing.

So why the obstinacy? Among Labour figures there are two main theories. The first is that the evidence against Unite is embarrassingly thin. The Guardian's Seumas Milne, one of the few (perhaps only) journalists to have seen the report, recently wrote that while "a handful of members were signed up without their knowledge (by family members)" and there were "'discrepancies in the signatures' of four others (suggesting some may have been forged)", "the union isn't held directly responsible". 

The second is that the report would implicate others in the party and spark a new scandal. Diane Abbott recently commented that "one of the things the report might reveal is that Unite weren’t the only ones signing up members in the run-up to this selection". Suspicion has fallen on Gregor Poynton, one of the other Falkirk candidates and the husband of Labour MP Gemma Doyle, who is alleged to have handed over a cheque for £137 in June 2012 to pay the membership fees of 11 people. Milne, however, reported that Poynton, like Unite, was not held "directly responsible" in the inquiry.

How this debacle will end remains unclear. But the most striking thing today is how Labour unity is fraying. Abbott, who is Labour's shadow public minister, earlier retweeted Michael Crick's claim that "Miliband won't publish cos evidence agst Unite is weak, and others implicated too", while in response to Ian Austin, who noted the Tories' failure to publish their report into Aidan Burley's stag party antics, Tom Watson simply replied: "publish both". The longer the cloud of suspicion continues to hang over Unite, the greater the pressure for transparency is likely to become. 

Unite general secretary Len McCluskey. Photograph: Getty Images.

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