Duncan Smith rebuked by ONS for misuse of benefit statistics

The claim that 8,000 people moved into work as a result of the benefit cap is "unsupported by the official statistics", says the UK Statistics Authority.

Once again, the Tories have fallen foul of the number crunchers. After previously rebuking David Cameron for falsely claiming in a Conservative Party political broadcast that the coalition "was paying down Britain’s debts", the UK Statistics Authority has rapped Iain Duncan Smith for his claim that 8,000 people moved into work as a result of the planned introduction of the coalition's benefit cap. In response to a complaint from the TUC, Andrew Dilnot, the watchdog's chair, states that the assertion was "unsupported by the official statistics". 

In a separate letter to Duncan Smith, Dilnot writes that "In the manner and form published, the statistics do not comply fully with the principles of the Code of Practice, particularly in respect of accessibility to the sources of data, information about the methodology and quality of the statistics, and the suggestion that the statistics were shared with the media in advance of their publication." 

You can read both letters in full below. 

A Change.org petition calling for Duncan Smith to appear before the work and pensions select committee to explain his use of statistics has been signed by 52,455 people. 

Jayne Linney, who submitted the petition said:

This announcement from the UK Statistics Authority is really worrying. Iain Duncan Smith needs to realise that what he says affects people. We live everyday with the reality of the benefit changes and it’s awful to keep hearing people like us portrayed as scroungers. The government can debate policy but it should tell us the truth.

The job of the work and pensions committee is to scrutinise government policy and the action of government ministers. They should question Iain Duncan Smith about his statements and get to the truth behind the statistics.

Last month, as you'll recall, a petition from the site calling for Duncan Smith to prove his claim that he could live on £53 a week was signed by 475,000 people. 

Update: The DWP appears to be suggesting that anecdotal evidence was sufficient to justify the claim. 

Work and Pensions Secretary Iain Duncan Smith arrives to attend the government's weekly cabinet meeting at Number 10 Downing Street. 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