States publish a wealth of data about their English Learner students’ academic achievement and other outcomes such as graduation rates. But the answer to the question “Who is an EL?” is not always the same. This brief explains how the EL subgroup varies across states and types of data, and why it is important to understand these differences when making decisions about how ELs and schools are faring.

1 onion, grated 1 cup Greek yoghurt 1/2 cup olive oil 1/2 lemon, juiced 2 cloves of garlic, crushed 1 tsp. smoked paprika 1/2 tsps. ground coriander 1/2 tsps. ground cumin 500g chicken thighs, cut in to 3 cm pieces 2 tbsps. sesame seeds, toasted tabbouleh 100g burghul 2 1/2 cups frozen peas 1 handful of flat leaf parsley, chopped 1 punnit of cherry tomatoes, halved 1 handful of mint leaves, lightly chopped 3 shallots, thinly sliced 200g Greek feta, crumbled 1/3 cup olive oil 1/2 lemon, juiced 1/2 tsp. ground cinnamon Good pinch of sea salt flakes and black pepper

Arancini balls are yummy way to use leftover rice, either for a party snack or dinner.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Alice in Frames. www.aliceinframes.com

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Alice in Frames. www.aliceinframes.com

2 cups of fresh ricotta 4 eggs 2 tbsp. sugar Zest of 1 orange, 1lime and 1 lemon 1 cup of plain flour 60 g soft butter

Triple Citrus Syrup

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Phillippa Grogan. Her new book is 'Phillippa's Home Baking.'

A tasty and healthy cake for the whole family

1 loaf of crusty bread - Ciabatta etc 500g of firm, ripe, large tomatoes 250g chocolate tomatoes 250g small coloured tomatoes - any variety fresh basil garlic cloves extra virgin olive oil pepper good quality salt flakes tabasco - optional

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

A BBQ meal you can whip up in a jiffy.

When it comes to bacon, it's everything in moderation... This recipe uses bacon as a seasoning.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Julie Goodwin. Julie's new book is "Homemade Takeaway."

This delicious, easy to make sauce keeps for up to 10 days in the refrigerator. It's perfect for spooning over cooked pears or apples, chocolate cake or brownies, muffins, apple pie, icecream, waffles, crepes and more.

Anyone can make this jam in about 10 minutes! It surpasses almost any product you can buy. If giving as a gift it's best to make the jam only a few weeks ahead of time as the flavour will be fresher and the colour brighter. Store this jam in the refrigerator.

Make these a few days before gifting - unless you decide to keep them! Walnuts will remain crisp for a few days only but that shouldn't be a problem. Serve walnuts as a nibble, sprinkle over a leafy green salad or roast vegetables, use to decorate panna cotta, cheesecakes, a frozen dessert, or serve on a cheese board.

This delicious Argentinian confection (also known as Spanish Caramel/milk jam) is a thick caramel milk-based sauce to die for and is so easy to make at home. Use as a filling for tartlets or cakes, serve over ice cream, as a filling for crepes, as a sauce over baked pears or apples or simply eat from a spoon!

Turn new season cherries into an exotic condiment. These make an elegant accompaniment to pates, terrines, baked ham, roast quail, cheese boards, or serve on antipasto platters to accompany charcuterie or any smoked or cured meats. Add them to a salad containing smoked chicken.

This is what I think of as an honest cake - not tizzy, just homely, buttery and ever-so more-ish with its tender, nutty crumb and sweet, caramelised pineapple topping. I particularly love the way the sides, through some kind of magical alchemy of heat and sugar, become ever-so-slightly crunchy. There are a couple of little things I've noticed when I bake it - the first is that it cooks better and looks better when baked in a regular, not a non-stick, cake tin. And the second is that it's really important not to overload the tin with pineapple or it will release too much liquid and the centre of the cake will be soggy.

Referred to as a Japanese 'pizza', okonomiyaki is probably best described as a cabbage fritter. There are many versions that can include seafood, pork belly, kimchi or cheese, and either served with the sauce described or with Japanese mayonnaise. Delicious snack food, which can also be a meal.

Cheesecake: 1/4 cups chocolate or coconut biscuit crumbs 80g butter, melted 500g cream cheese, softened 1/4 cup caster sugar 2 teaspoons gelatine dissolved in 1/4 cup boiling water 200g dark chocolate melted and cooled slightly 2 splashes of rum 1 cup Baffle Creek Cream, softly whipped Salted Caramel Popcorn: 1 1/2 cup caster sugar 1/2 cup water 2/3 cup brown sugar 300ml thickened cream 1/2 - 1 tablespoon sea salt flakes 200g popcorn, popped

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of George Calombaris. George's new book is called "Greek."

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of George Calombaris. George's new book is called "Greek."

A delicious treat for the serious chocolate lover

Chocolate. Cherries. Ice Cream. Need we say more?

Vanilla ice cream given a delicious twist with olive oil and a sprinkle of salt. Trust us, it works!

I love Christmas my all time favourite time of year. It's also a great time for awesome summer sweet produce. Muscovado brown sugar is a treacle like flavour and makes a welcome texture to a traditional pavlova.

This light and lovely salad is designed to go with ham, turkey, pork, chicken or quail. You could even add shredded, smoked chicken to the recipe and serve as a luncheon or light dinner dish.

This recipe was featured on Foodie Tuesday, a weekly segment with Richelle Hunt on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Hana Assafiri. Hana's new book is called "Moroccan Soup Bar: Recipes of a Spoken Menu."

This recipe was featured on Foodie Tuesday, a weekly segment with Richelle Hunt on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Hana Assafiri. Hana's new book is called "Moroccan Soup Bar: Recipes of a Spoken Menu."

I absolutely adore a rich moist fruit cake laced with brandy. We love this cake in our house and will stay fresh in a airtight tin for months.

It's rare for me to cook fresh figs as I think there is little that can better a squishy-ripe, jammy fig eaten just as is. However just sometimes when they are cheap (well, relatively speaking!) and plentiful, I make this dish; it makes a lovely, simple summer dessert. The thing to be mindful of when you're buying figs, is that they're often picked when they're under-ripe as they're easier to handle and store, however if they're like this they're rarely worth eating; look for figs that feel softly squishy when you gently cup them in your hand, and ideally have tiny splits in the tender flesh...your care will pay off in spades.

A good frittata is really simple to make, but it does need a little TLC to make sure that the eggs don't overcook. At its best the eggs are softly set and still really tender and the whole thing is such a pleasure to eat. So do take just a little extra care with this, it's really worth it.

Lorraine Elliott is the author of Not Quite Nigella. You can find her blog at www.notquitenigella.com This recipe was featured on Foodie Tuesday, every 3:30 PM Tuesday, 774 ABC Melbourne Drive show.

Fresh and tasty chicken pot stickers with a delicious Asian slaw.

This recipe features on Foodie Tuesday, a weekly segment with Raf Epstein on Drive , 774, 3.30pm, courtesy of Alice Zaslavsky.

This recipe for Kansas City ribs was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM courtesy of Lance Rosen. Lance's new book is called "Temples of BBQ".

Celebrate sweet, juicy peaches with this easy and delicious dessert. No ricotta? Serve peaches with vanilla ice cream and toasted almonds.

4X 200G SKINLESS SALMON FILLETS 1 TSP. HIMALAYAN PINK SALT 1 TSP. GROUND WHITE PEPPER 60ML. COCONUT CREAM 1 TSP. GROUND TURMERIC SUNFLOWER OIL FOR BRUSHING TO SERVE: STEAMED RICE AND WILTED ASIAN GREENS

This recipe for Mango Alphonso featured on Foodie Tuesday, a weekly segment with Raf Epsteion on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Christy Tania, head chef at the Aldelphi Hotel's Om Nom restaurant.

500g chicken mince 1 large zucchini, coarsely grate(200g) 2 shallots, finely sliced 1 free range egg 1 handful of chopped mint leaves 1 handful of chopped fresh coriander 2 garlic cloves, crushed 1 tsp. ground cumin 1 tsp. Himalayan salt 1/2 tsp. ground black pepper A pinch of chilli flakes Sunflower oil for pan frying Soured Cream And Sumac Sauce 100g sour cream 150g Greek yoghurt 1 tsp. finely grated lemon zest 1 tbsp. lemon juice 1 garlic clove, crushed 1 and 1/2 tbsps. olive oil 1 tbsp. sumac Pinch of salt and pepper

This recipe features on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Annie Smithers from du Fermier, a wonderful French farmhouse style kitchen in Trentham.

1/2 cup chicken stock 1 pinch of saffron olive oil, for cooking 1 small brown onion, diced 1 tbsp. tomato paste 150 g Carnaroli rice or Arborio rice Himalayan salt and freshly ground black pepper 100 ml white wine 60 g grated parmesan finely grated zest of 1 lemon 100 g grated mozzarella 3 eggs 125 ml (1/2 cup) milk 50 g plain flour 160 g panko breadcrumbs (see Note) vegetable oil, for deep-frying

This recipe featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Maggie Beer. Maggie's new book is "Autumn Harvest".

Try your hand at this delicious Golden Chicken Stock creation from Maggie Beer.

This is a glorious match! Free stone yellow and white peaches are perfect at the moment but wont last much longer so enjoy them while you can

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Alice Zaslavsky aka Alice in Frames. Alice's latest book is "Alice's Food A-Z: Edible Adventures".

Figs are such a versatile fruit, they can be eaten raw, cooked, and sweet or savoury. Here I am baking them with goat's curd which is truly delicious. Wrapping them in prosciutto adds texture and saltiness and the mint salad adds a lovely freshness to the dish.

6 chicken thighs 1 egg 1/2 cup polenta 1 tbsp. sumac 1 tsp cumin seeds salt flakes and freshly ground pepper, to season 60 ml (1/4 cup) pomegranate molasses Avocado Tzatziki: 1 cup)Greek-style yoghurt 1 ripe avocado, flesh coarsely mashed with a fork 3 Lebanese cucumbers, grated, squeeze to remove excess liquid 3 garlic cloves, crushed 1/4 cup chopped coriander leaves 1 tbsp. chopped mint leaves juice of 1/2 lime pinch of Himalayan salt