Is the coalition reneging on its promise to end child detention?

Damian Green appears to water down the pledge, saying that child detention will be “minimised”.

It seems that the coalition government is watering down its pledge to end the detention of children in UK immigration centres.

As the Guardian reports, the immigration minister Damian Green said, in response to a question about the long-term future of the Yarl's Wood detention centre in Bedfordshire:

At the moment, we are looking at alternatives to detention for children . . . It is our intention to minimise the detention of children in the future as a whole.

One thousand children were detained in the UK last year while their families awaited removal. In a speech in June, Nick Clegg condemned the practice as "state-sponsored cruelty" and a "moral outrage", saying that we need to "restore a sense of decency and liberty to the way we conduct ourselves".

The inclusion of the policy in the coalition agreement was seen as a big concession to the Liberal Democrats, particularly given the generally anti-immigration stance of the Conservatives (as I noted during the election campaign, David Cameron persistently conflated illegal immigrants and asylum-seekers during the leadership debates). If the policy were to be watered down, that could pose significant problems within the coalition.

Green later said that the policy of ending child detention "remains". A Home Office statement confirmed this, saying:

Significant progress has been made in working towards the commitment to end child detention for immigration purposes and we are currently piloting some proposed changes to our approach developed with partners.

What form these methods might take is another contentious area. It was revealed last month that one way of ending child detention would be speeded-up deportation -- a strategy hardly in keeping with minimising the impact on the child.

Immigration detention is intensely traumatising, even for adults: many of these people are asylum-seekers fleeing conflict or torture, and are suffering from post-traumatic stress that is aggravated when they are locked up like criminals. For a child, the impact can be hugely damaging.

A report this month by Medical Justice lays bare the psychological effects this can have on children. It makes for difficult reading: the children surveyed display symptoms from bed-wetting and persistent crying to self-harm. It is imperative that the government stick to its word, and take steps to end this brutal practice as soon as possible, not just "minimise" it.

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