Migrants want to learn English: why isn't the government investing to help them do so?

“If you're not prepared to learn English, your benefits will be cut," said George Osborne during the Spending Review. ESOL teacher Eli Davies explains that migrants are keen to learn English, but unless we have properly funded ESOL provision across the b

There was a predictable slew of tough-talking on benefits in George Osborne’s Spending Review last week. As well as the announcement that JSA claimants will have to wait seven days before they can sign on and there was further tough talk on migrants who don’t speak English. “If you're not prepared to learn English,” Osborne said, “your benefits will be cut."

It has already been pointed out in several places that this is misleading nonsense, grounded in the pernicious myth that immigrants don’t want to learn English. I have worked as an ESOL teacher for nearly ten years and am part of the national Action for ESOL campaign, which campaigns against cuts to the subject. I and my colleagues have encountered no reluctance to learn among the migrant population: every year our courses are oversubscribed and students themselves frequently ask for more provision, as well as bringing along their equally keen friends or relatives to classes.

To some degree migrants are an easy target for the government. In times of austerity they are often the first vulnerable group to have access to services removed and there is no doubt that immigrants have already borne the brunt of much of the government’s cuts. Over the last 15 or so years the drip-drip feed of the ‘immigrant = scrounger’ narrative from the mainstream press - and shamelessly pandered to by politicians - has created a climate in which such cuts go unchallenged or unnoticed. (The latest example of this is Jeremy Hunt’s racist political point-scoring over so-called “health tourism” in the NHS).

Many ESOL learners are speaking out against these cuts. In 2010 the government announced that students on benefits would have to pay up to £1,000 for an ESOL course, and Action for ESOL began a year-long campaign against the move. Our campaign included several big student-led actions, including rallies, demonstrations and college walk-outs and eventually resulted in a government u-turn. We have been campaigning on further planned cuts and in May organised a lobby of parliament and a packed-out parliamentary meeting, at which many students spoke passionately about the importance of ESOL. None of this points to a lack of willingness to learn English - or indeed to speak up - and we are extremely concerned about the government’s dangerous scapegoating. It is the height of hypocrisy to slam immigrants for failing to integrate and learn English on the one hand, then take away their means to do so on the other.

We are already facing year-on-year government cuts to ESOL and Further Education and there is a real worry among ESOL professionals about the impact of Osborne’s proposals on our sector. Tying English classes to benefits could well mean more involvement for private sector contractors like A4e and an increase in short "quick fix" courses, taught by unqualified and underpaid teachers. Such providers often impose unhelpful and inappropriate targets that have less to do with long-term progression and more to do with making a profit. Making ESOL classes mandatory is punitive and dangerous; like many of the government’s welfare policies, it strips away the agency of the individuals concerned and underestimates the complex realities of people’s lives.

What we really need is properly funded ESOL provision across the board. Understandably there have been moves by some organisations to work around funding cuts by looking for cheaper options, such as online provision, but it is crucial that any such measure runs in conjunction with longer-term courses taught by trained professionals. ESOL teachers - like all teachers - encounter many complex needs on a daily basis: learners may have basic literacy needs, learning difficulties or issues resulting from trauma in their country, and qualified and well-supported professionals are essential. Language-learning is a complicated business but it is vital that we invest in it. Migrants want to learn English. The government should provide the long term, properly funded means to do it. 

Eli Davies is a London-based teacher and writer

There are already year-on-year government cuts to ESOL and Further Education. Photograph: Getty Images
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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