Unemployment is down, but so are real wages

Mixed news in the ONS release.

Unemployment is down to 7.8 per cent from 7.9 per cent three months ago, according to the ONS:

Unemployment rate (aged 16+), seasonally adjusted

  • The employment rate for those aged from 16 to 64 for October to December 2012 was 71.5%, up 0.3 percentage points from July to September 2012. There were 29.73 million people in employment aged 16 and over, up 154,000 from July to September 2012.
  • The unemployment rate for October to December 2012 was 7.8% of the economically active population, down 0.1 percentage points from July to September 2012. There were 2.50 million unemployed people, down 14,000 from July to September 2012.
  • The inactivity rate for those aged from 16 to 64 for October to December 2012 was 22.3%, down 0.2 percentage points from July to September 2012. There were 8.98 million economically inactive people aged from 16 to 64, down 94,000 from July to September 2012.
  • Between October to December 2011 and October to December 2012, total pay (including bonuses) rose by 1.4% and regular pay (excluding bonuses) rose by 1.3%.

The rise in total employment takes it to a new record high, for the 140th time. It shouldn't be taken too seriously, because most of the increase is simple population growth, but you can be certain that that is a statistic which will be rolled out again soon.

Similarly, the release shows a further 65,000 private sector jobs in June 2012, meaning that you will continue to hear the soundbite "one million private sector jobs since the election". That too is not strictly true; as George points out, that million includes 196,000 jobs "reclassified" from the public sector. Take those out, and we still aren't at a million new jobs, even with the latest increase.

The earnings rise, of 1.4 per cent between October and December 2011 and the same period in 2012, is lower than it had been year-on-year last month, and remains stubbornly below inflation. The ONS confirms that "prices therefore increased by more than earnings", as they have done consistently since the recession. The gap is growing, too, as inflation looks likely to stay around 3 per cent despite falling wages.

One unambiguously good datapoint is that the trend to underemployment seems to be reversing. With 167,000 new full time jobs, the number of people working part time who don't want to be is falling, although the number of people working temporarily who don't want to rose by another percentage point on the quarter.

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

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