Migrants in the workforce: facts v fiction

Government policy does mercifully little to affect the labour market, even if it could be doing better.

NIESR's Jonathan Portes takes the time to critique Home Office minister Mark Harper. Harper said, in a comment on last week's labour force data release:

These figures show we are building a better immigration system that works in the national interest and is supporting growth. The rise in numbers in employment has benefited British citizens first, but our system is still allowing skilled migrants to come to the UK where they are needed by British businesses.

Portes argues that the labour force survey shows no such thing. When we look at the proportions of the working age population and of people in employment who are foreign born, we find a stark correlation, and a smooth trend. The trend is slightly accelerated by the new EU member states in 2004, and temporarily stalled by the recession, but largely consistent:

 

As Portes writes:

It is difficult - or at least certainly far too early - to see any significant change in the long run trend here. It is therefore difficult to see how changes to the immigration system could have had any substantial impact, as yet, on the employment of the UK born.

Thankfully, if the solution is imaginary, so too is the problem. Harper is continuing a Tory meme that "new jobs go to migrants".

Here's Fraser Nelson's take on the meme, for instance:

Over the 12-month period to which Osborne refers [Q2 2010 to Q2 2011], 90.1 per cent of the extra employment amongst the working-age population can be accounted for by an increase in foreign nationals working in the UK.

As Portes points out, thought through for a couple of seconds, such a claim is clearly nonsense:

Think about where you work. How many of the last ten people who were hired were immigrants? In most workplaces, probably none, one, or two. Very roughly, about 20,000 people start a new job every working day in the UK — the vast majority were born here.

The claim is actually just a restatement of arithmetic fact. The proportion of the population which is foreign born is increasing almost as quickly as the workforce. Rephrasing that as "foreign nationals taking most jobs" is as untrue as it would be to say that between 2009 and 2011 219 per cent of new jobs were taken by disabled people.

The government's policy has little effect on the stats cited above because the government's policy has little effect on immigration. It can only fiddle at the margins, thanks to the combined pressures of EU migration and British emigration. That's not to say it can't still do a huge amount of damage, as Cameron learned to his cost when he had to go pleading to India to promise better treatment at the hands of UKBA; and if we're talking about pro-growth migration policies, there's only one, and it's more migration.

But we'll still see the same old hackneyed arguments come up tomorrow, when the immigration statistics come out. So consider this a pre-buttal. Whether or not the government has achieved its populist target of slashing net migration, it's doing mercifully little to affect the labour market, even if it could be doing better.

"So, which line is the one for the job-stealing scum and which is for patriotic Brits spreading wealth abroad?" Photograph: Getty Images

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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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