I have boycotted Domino's since their then CEO objected to the intoduction of the minimum wage.

There current CEO now wants to bring in cheap East European labour to fill the positions that UK nationals won't apply for due to the poor pay. Fortunately the immigration minister has told him where to go and suggested that he might consider offering to pay higher wages to attract more applicants. Yet another reason to boycott them and use a local take away instead.

[urlhttp://www.bbc.co.uk/news/uk-politics-25321113[/url

Or make your own pizza's from a handful of simple ingredients that you probably already have in your kitchen right now.

Pizza retailing - a con trick that Derren Brown would be delighted to pin on his CV.

It's not the only one – Yorkshire pudding batter mix that costs more than if you made it yourself from top-notch ingredients.

How "top notch" can plain flour, eggs and milk get?

To many your question seems pretty valid but looking at Mintball’s recent blog from where she derives her statement she compared shop bought packets of Yorkshire pudding mix with fresh Ocado ingredients. Ingredients that were of a high quality and free of preservatives and additives as opposed to the packet of ingredients with multitudes of shiite including powdered egg as opposed to fresh. Not sure if you were commenting with tongue in cheek but having read your posts on the food thread I know you know the difference between good and bad ingredients, the fish you sell yourself being a good example.

Aldi's = 15 small frozen Yorks Puds for 45p.

Tree-mendous.

I never use pre-mixed batters or mixes, my point was about how "top notch" the ingredients of a Yorkshire pudding need to be. I only ever use free-range eggs, bought from a customer whose chickens are in danger of me mowing them down whenever I visit. The plain flour I use is whatever happens to be in the cupboard and milk is whatever is close to hand in the shop because I never keep the foul stuff in the fridge.

Of far more importance than the quality of ingredients is the quantity and the oven they are cooked in. I only discovered my oven had a poor door seal by cooking Yorkshires. As for quantities, after numerous recipes I've settled on the equal-measure (by volume) system: using three identical glasses, I crack 3 eggs into the first and fill the second & third to the same levels with milk & flour

To clarify: I used the best available ingredients as a way of illustrating that even if you picked the most expensive ingredients, it would still be cheaper to make a Yorkshire pudding batter than if you buy a box of ready-made mix, which also has stacks of additives in it.

If anyone's interested, the full post is [url=http://thevoluptuousmanifesto.blogspot.co.uk/2013/12/food-as-fuel-and-yorkshire-pudding.htmlhere[/url.

Saw [url=http://gawker.com/blogger-offers-restaurants-a-rave-review-in-exchange-fo-1481296911THIS[/url and thought of you.

Edited to add the other grocer's' apo'strophe's that you 'so carele's'sly forgot

Here is a photo of my efforts to make a Yorkshire pudding over an open fire. The heat of the fire makes the batter rise and the fat from the spit roasting leg of Herdwick mutton filled with oysters and studded with orange peel bastes the batter and provides a very nice darkish crust. (photo quality is poor)
[url=http://s415.photobucket.com/user/davidne1/media/dnstuff/Eden-20121006-00022.jpg.html[/url

I took this last year on a historical food course in the Lake district run by Ivan Day
Better pictures of the mutton [url=http://www.historicfood.com/Roast%20Mutton%20Recipe.htm/urlHERE[/url

Oh that's fascinating.

My grans Yorkshire puddings

We had a range similar to that when I was a kid. Didn't have a spit though.

Simple enough to make a powered spit, all you need are a starter motor, 12v supply, some pulleys and a fan belt

or go to Asda and buy a chicken

How the fook do you roast a leg of mutton (or a suckling pig in my case) on an Asda chicken?

Surely the reason to avoid Domino's is that there pizzas are bloody awful.

Everyone should have a proper spit roast at least once in their life.

Local takeaways are more likely to have illegal immigrants working for below the minimum wage - a major chain like Dominos would not be able to get away with that easily due to their size, it would be much easier for the government to get the arrears and levy the fine on them.

The fact that the Dominos CEO is saying that he wants to bring in cheap (legal EU) labour from overseas that will accept lower wages implies that Dominos are paying above the minimum wage, presumably he wants to drive wages down towards the minimum wage.

So this means the UK nationals that don't want to work there don't want to work for above minimum wage pay jobs.

What are they doing then....claiming benefits?

It would be simple for Domino's to employ illegal immigrants on a cash in hand basis. Most of their stores (if not all) are privately owned franchises. In fact, I'm a little suspicious that my local Domino's may be doing so.

As always with these cases and like other non-standard hours jobs, hotel workers, hospitality, care workers, etc etc etc, the issue isn't so much the National Minimum Wage (although it is an issue), but the number of hours available for work, either from the employee but more often from the employer.

An employer in this type of business is more than likely looking for someone to be very flexible in their hours and days of availability to suit the demands of the particular location/business and while for a pizza outlet you might be able to predict with some confidence that Friday and Saturday nights are going to be busy, in hotel work where 90% of staff are NMW and low (or no) guaranteed hours you'll find that there are constant fluctuations in occupancy with no apparent pattern to plan to - an employee working in that sort of business will find it hard to take on a second job to make up the hours as they haven't a clue what they are rostered for next week until next week and often until the day before, but yet could finish a week with barely two shifts worked.

THAT is the major issue facing employees today and whilst its fine in principle speaking of "a modern and flexible workforce" in practice this is what is often behind people in work and having to use food banks.

Yu've hit a huge nail on the head with this.

Underemployent is only just being recognised as a major issue, but since those who cannot get enough hours work to make ends meet are still off the unemployment figures, it seems not to be considered a major issue.

According to [url=http://niesr.ac.uk/blog/underemployment-uk-update-david-blanchflower-guest-post#.Uq2H4ijPZlIthis[/url, from July, underemployment is still rising. A shame that all the stories about 'slackers' etc are not balanced by the figures showing that 10% of the working-age population wants to work more but cannot get enough hours.

Last week, Sir Stuart Rose, the former boss of M&S, was welcoming the idea of large numbers of migrants arriving from Eastern Europe who would work longer for less.

Unfortunately, prats like him ignore, for convenience, this underemployment, as what they really want is further downward pressure on wages, irrespective of the costs to the taxpayer, and all the social costs and the impacts on individuals and families. And they never have an answer to how they expect underpaid staff, struggling to eat or keep a roof over their heads, should do so.

Swathes of big business have become utterly divorced from the reality of the lives of many of their employees. And they appear not to give one.