Confirmed: Duncan Smith will be grilled by MPs in September over misuse of benefit statistics

IDS will appear before the work and pensions select committee on 4 September to answer questions over his misrepresentation of welfare figures.

Back in May, I reported that Iain Duncan Smith would be grilled by MPs over his misuse of benefit statistics and, after his latest crimes against data, the good news is that a date has now been confirmed. 

In response to an email from Jayne Linney, who started a Change.org petition demanding parliament hold Duncan Smith to account, Anne Begg, the Labour chair of the work and pensions select committee, replied

I can confirm that IDS will be appearing before the Work and Pensions Select Committee on Wednesday 4th September where he will be asked questions about the DWP’s Annual Report and the Department’s use of statistics.

Best wishes

Anne

The committee certainly won't be short of material. To recap, Duncan Smith claimed that 878,000 people dropped their claims for sickness benefits rather than face a new medical assessment; that thousands deliberately registered for the Disability Living Allowance before it was replaced with the more "rigorous"Personal Independence Payment; and that 8,000 people moved into work as a result of the introduction of the coalition’s benefit cap. Not one of these assertions was supported by the official statistics.

Thousands of people move on and off benefits each month as their health, housing and employment circumstances change but there is no evidence that they do so for the reasons ascribed by Duncan Smith. As his own department stated in relation to the benefit cap, "The figures for those claimants moving into work cover all of those who were identified as potentially being affected by the benefit cap who entered work. It is not intended to show the additional numbers entering work as a direct result of the contact."

Perhaps it's not surprising, then, that in his now infamous Today interview on Monday, Duncan Smith abandoned any pretence of evidence-based policy, declaring: "The reality is, I believe that to be right. I believe that we are already seeing people go back to work, who were not going to go back to work until they were assured of the cap."

Let's hope the committee treats this guff with the contempt it deserves. 

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.

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