Coalition meets just 0.2% of Universal Credit target

New figures show just 2,150 are claiming the payment, leaving the government 997,850 short of its original target of one million.

Three and a half years after Iain Duncan Smith took the reins at the Department for Work and Pensions, how many people are claiming Universal Credit? The answer, as revealed by the DWP today, is just 2,150. That leaves Duncan Smith 997,850 claimants short of meeting his original April 2014 target of one million (since downgraded to 184,000, a target that will also not be met). 

Universal Credit which was initially due apply to all new claimants of out of work benefits from October 2013, is currently only available in seven 'pathfinder' sites: Ashton-under-Lyne, Oldham, Warrington, Wigan, Hammersmith, Rugby and Inverness (the stats refer to the first four). Shadow work and pensions minister Chris Bryant said: "Today’s figures show there are just 2,000 people receiving Universal Credit despite the Department for Work and Pensions once claiming a million people would be on it by next April. It’s clear to everyone but this out-of-touch Government that Universal Credit is in chaos. It’s time for David Cameron and Iain Duncan Smith to come clean and tell us how they’re going to fix this problem. Families facing a cost-of-living crisis deserve better than this." Although, of course, Labour is still committed to Universal Credit in principle. 

Ministers are trumpeting the finding that 90% of people claimed their benefits online after earlier warnings that the system would prove too complicated. But it's worth noting that the only group of claimants currently included are single, non-home owning, non-disabled, childless people claiming Jobseeker's Allowance. As Labour MP Glenda Jackson noted at a recent work and pensions select committee hearing, "The people you are actually testing are a small number, the simplest of cases. How an earth are you going to achieve the evidence that you keep telling us you are going to learn from when the cohort is so narrow and so simple?"

It was in September, in an an excoriating report, that the National Audit Office warned that "throughout the programme the Department has lacked a detailed view of how Universal Credit is meant to work", that the 2017 national roll-out date is in serious doubt, that the department "has not achieved value for money", with £34m of IT programmes written off, that the current IT system "lacks the ability to identify potentially fraudulent claims" and that the DWP repeatedly ignored warnings about the viability of the project.

Duncan Smith recenty told the work and pensions select committee that he was merely following advice from MPs "not to go too fast" but as Labour chair Anne Begg replied, "There's rushing it and there's a snail pace". Having once promised a welfare revolution, it is clear that the government's priority is now damage limitation.

Update: Here's a statement I've been sent by the DWP.

"The early rollout of Universal Credit was always designed to start with small volumes of claimants in line with our determination to bring in the new benefit safely and responsibly.
 
"This figure only includes claimants to the end of September. Since then three other areas – Hammersmith, Rugby and Inverness – have gone live, nearly doubling the size of the Universal Credit roll out and we expect claimant numbers to increase as a result."
Work and Pensions Secretary Iain Duncan Smith speaks at the Conservative conference in Birmingham in 2012. 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