How MPs are trying to protect the poor from Osborne's welfare cuts

Lib Dem rebels table amendment to Welfare Uprating Bill calling for benefits to increase in line with average earnings, rather than Osborne's 1 per cent.

The coalition's Welfare Benefits Uprating Bill, which will enshrine in law George Osborne's plan to cap benefit increases at 1 per cent for the next three years (a real-terms cut), returns to the Commons today for its report stage and third reading.

Earlier this month, when MPs voted on the bill for the first time, I gave four reasons why it deserved to be defeated: it will force even more of the poorest families to choose between heating and eating; it will damage the economy by reducing real incomes; low wages aren't a reason to cut benefits (contrary to the government's claims) and there are fairer ways to reduce the deficit.

In view of such objections, opposition MPs have tabled a large number of amendments to the bill to protect the poorest. Here's a summary of the key proposals.

Labour: cancel 1% rise and offer a jobs guarantee to the long-term unemployed

Labour has called for the reference to a "1% rise" to be removed from the bill, suggesting that it believes benefits should continue to be increased in line with the Consumer Price Index.

In addition, reflecting its argument that the best way to reduce the benefits bill is to increase employment, it has called for the government to introduce a jobs guarantee for the long-term unemployed. The amendment reads:

This Act will not come into force until a guarantee has been introduced that anyone who has been in receipt of jobseeker's allowance for two years will be offered a job suitable to their circumstances paying at least the rate of national minimum wage for 25 hours per week together with job-search support.

Highlighting the coalition's decision to cut the top rate of income tax from 50p to 45p this April, a move worth an average of £107,500 a year to the UK's 8,000 income-millionaires, Labour has also tabled an amendment stating that "This Act will not come into force if, on or before 6 April 2013, the highest rate of income tax is reduced from 50%."

Lib Dem rebels: increase benefits in line with earnings

Six Lib Dem MPs, including Charles Kennedy and Andrew George (both of whom abstained at second reading) have tabled an amendment calling for benefits to increase in line with earnings, rather than 1 per cent. Since average earnings are forecast by the Office for Budget Responsiblity to rise by 2.2 per cent this year, 2.8 per cent in 2014 and 3.7 per cent in 2015 this would shield the incomes of the poorest from inflation, which is expected to increase at a slower rate than earnings from 2014.

It's also a neat way of skewering the government's complaint that benefits will increase by more than wages this year.

Green Party, SNP and Plaid Cymru: increase benefits in line with RPI inflation

Caroline Lucas, Hywel Williams (Plaid Cymru) and Dr Eilidh Whiteford (SNP) have signed an amendment calling for benefits to rise in line with the Retail Price Index (RPI), rather than 1 per cent. After Margaret Thatcher's government broke the link between benefits and earnings in 1980, welfare payments were calculated using this measure. But in his "emergency Budget" in June 2010, Osborne announced that benefits would instead be increased in line with the Consumer Price Index, rather than the (generally higher) RPI (see James Plunkett's Staggers blog on the coalition's "£11bn stealth cut"), a move that will cost the poor hundreds of pounds by the end of the spending period.

Based on the OBR's forecasts for RPI, benefits would rise by around 3 per cent this year, 2.6 per cent next year and 3.1 per cent in 2015 under this proposal. But since earnings are expected to outstrip inflation from 2014, a more progressive option would be to stipulate that, depending on which is highest, benefits will either increase in line with RPI or average earnings.

Update: Caroline Lucas has been in touch to say that she agrees that benefits should either rise in line with earnings or inflation, depending on which is higher. She added: "Essentially was trying to table amdt which Lab might have supported (ie RPI) - but ideally earnings shd be there too".

George Osborne leaves 11 Downing Street on January 7, 2013 in London, England. 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