If the coalition wants to reduce NEETs, it should bring back EMA

Since the Education Maintenance Allowance was abolished, full-time attendance for 16-18-year-olds has fallen by 3.8 per cent.

"It should not be forgotten", wrote William Hazlitt in his classic essay On the Ignorance of the Learned, "that the least respectable character among modern politicians was the cleverest boy at Eton." This will never seem truer than from the discussion over the government’s plans to take benefits away from young people, only a week after an old Etonian proclaimed permanent austerity, and days after another says the super rich are a "put-on minority".

It seems perverse that when the number of NEETs in our country is larger than a city the size of Birmingham, the way to solve this problem is to further undermine them, while at the same time further enriching those whp benefit most from government policy.

What this represents is another crude right-wing attack on social security, portraying benefits not as part of a safety net to protect people, regardless of age, from market forces beyond their control, but as social stigma, handed down from on high to those deemed victims of their own fecklessness.

This unbalance in priorities is building up future costs. According to the government, the estimated cost across the lifetime of each 16-18 year old NEET equates to a £56,000 loss to the taxpayer, and a further £104,000 loss to the economy; and when combined and added up, the aggregate cost of all those classed as NEET is over £100bn.

Instead of talking tough on young people, the damage being done to them should be reconsidered. Evidence is slowly rising that austerity policies, such as the abolition Education Maintenance Allowance (EMA), were a grave mistake by this government. From the Department for Education’s own data, for the second year since the EMA was abolished at the end of 2010, full-time attendance for 16-18-year-olds has fallen by 3.8 per cent. This equates to over 52,100 fewer students lost from the education system, with a potential cost of £8.3bn added to the taxpayer and the economy if they go on to be NEET.

This is the equivalent of filling the House of Commons Chamber more than 80 times over. It is bigger than the student body of both Oxford and Cambridge combined. And if it was assembled in one straight line, it would reach from Nick Clegg’s house in Putney to the door of No. 10 Downing Street, and almost back again.

Of course, it is too soon to prove with certainty that this is due to the scrapping of EMA alone. But it does suggest that the government has dangerously undermined an entire age group through policies such as this. And it provides fertile ground for the proposals by IPPR to fix "the broken school-to-work transition" with a 'youth allowance' and 'youth guarantee'.

But the way in which the reforms are presented risks chastising young people for problems they did not create and letting the super rich off the hook. For example, one chilling suggestion in the IPPR report is the withdrawal of Employment and Support Allowance from disabled young people, forcing them to take a near 40% cut in their incomes by instead claiming the 'youth allowance'. This is done chiefly to save money. It could prove penny wise, but pound foolish, if it makes recipients hostile to the scheme. 

As for Cameron and Osborne, in the week we found NEETs remain a city-sized problem, they must show young people in the Autumn Statement that they are respectable characters - and not just clever boys from Eton.

James Mills is a Labour researcher and led the Save EMA campaign

Protesting students carry a cardboard skip opposite Downing Street on March 16, 2011 in London. 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