EU study shreds the myth of "benefit tourism"

In defiance of ministers' claims, the new report finds that EU migrants are "less likely to receive disability and unemployment benefits".

Is "benefit tourism" an economic reality or a political term designed to respond to the misperception that foreigners come to the UK to leech off the welfare state? The EU Commission has just published a report (Impact of mobile EU citizens on national social security systems) investigating that issue and sides decidedly with the latter conclusion. It found that "mobile EU citizens are less likely to receive disability and unemployment benefits in most countries studied." In the UK, EU migrants account for just 4% of Jobseeker's Allowance claimants while representing more than 5% of those in employment. 

The report also contradicts the claim, published in yesterday's Sunday Telegraph (and based on the study's findings) that "600,000 unemployed migrants are living in Britain...at a cost of £1.5 billion to the NHS alone". The 600,000 figure turns out not to refer to those who are unemployed but to those who are economically inactive, including pensioners, students and the disabled. Of this total, those out of work represent just 28%. In addition, the figures published in the study show that EU migrants are less likely than their UK counterparts to be economically inactive or unemployed. Thirty per cent of migrants are "non-active" compared to 43% of British citizens, while 7.5% are out of work, compared to 7.9% of UK nationals (the unemployment rate at the time the study was conducted). 

Here's the statement from László Andor, the Commissioner for Employment, Social Affairs and Inclusion: 

The study makes clear that the majority of mobile EU citizens move to another Member State to work and puts into perspective the dimension of the so called benefit tourism which is neither widespread nor systematic. The Commission remains committed to ensuring that EU citizens that would like to work in another EU country can do so without facing discrimination or obstacles.

In response, Downing Street has said that there is "widespread and understandable" concern about "benefit tourism", suggesting that, once again, rather than giving voters the facts, it will reinforce their fears. 

David Cameron talks to UK border agency officials in their control room during a visit to Heathrow terminal 5. 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