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A paraplegic man with polio who spent hours of his childhood in a hole in the ground in Mumbai, as his mother believed blood flow to his legs may cure the disease, and was “carried everywhere” until the age of 14, has said “you should never give up” as he defied the odds to become a professional wheelchair sportsman and father a child in his 50s. Jignesh (Jig) Vaidya, 52, who was born in Mumbai, India, but now lives in Leicester, contracted polio aged two as he was not “vaccinated at the right time” because his family could not afford it. This resulted in him being paralysed from the waist down, and he was hospitalised for at least six months at the age of four, with his legs in plaster to keep them straight. After this, Jignesh’s doctor said “there’s nothing we can do”, and since his family could not afford a wheelchair or further treatment, and his access to education was limited due to his disability, he remained at home for several years, with his mother Nirmala, now 83, “doing everything for him” – washing, feeding, changing and carrying him. Defying his difficult beginnings, Jignesh has spent his life moving across the world, becoming a professional wheelchair basketball player and enjoying a successful career, currently working as a project assistant at Maximus UK and broadcast assistant at the BBC, all before the birth of his now 20-month-old son, Jesse. He has not forgotten where his life began, however, and told PA Real Life: “As an Indian remedy, (my mother) dug a hole outside our house in the sun and put my whole body in it for six hours every day, neck down, in 30-degree heat. “She put really heavy bangles on both my legs and asked me to sit on the wall for three, four hours a day, dangling them, as she thought, ‘Jignesh will walk one day’.” Jignesh said his mother believed in Indian medication and thought the blood flow may help to cure his polio – a serious infection caused by a virus – but Jignesh described it as “hell”. From that point on, he thought, “this is going to be my life, this is it for me, it’s not going to get any better”. “I thought, ‘I’m going to be a loser – I hate to say that word – I’m not going to have any friends, and I’m going to be asking people for help all my life’,” he added. At the age of 14, Jignesh was given a wheelchair after his community rallied to raise some funds and he was finally able to go to school. He said he had to “catch up to the people who were ahead of (him)”, but he loved having some independence and no longer having to be carried by his family or others. He experienced a major setback when he moved to Dubai at 16, as he gave up his wheelchair to support another young boy with polio in Mumbai, and this left him in a dark place, mentally, as he had no “freedom”. Since then, however, he has moved to Leicester, received an “amazing education”, competed as a professional wheelchair basketball player, skydived, and fathered a son called Jesse, despite doctors saying this would not be possible. Jignesh said: “You should never give up in this life, and don’t be afraid to open up and ask for help. “Do what you’re best at and, if you work at something every day, whatever your goal is in life, you will get there. “It may take some time, maybe even years – it took me until the age of 20 to learn how to write my name in English – but I didn’t give up and look at me now.” From the age of 14, when Jignesh received his first wheelchair in Mumbai, he said he started to “flourish” and enjoyed going to school. However, he was subjected to discriminatory comments by his teachers, with one saying: “He’s handicapped, he can’t go at the front, put him in the back.” Since Jignesh’s late father Laxmikant, 66, was working in Dubai at the time, he ended up moving out there for two years at the age of 16 – but because his family could not afford to send him to school and he no longer had his wheelchair, he said he spent two years “looking out the window, watching people go by”. He said “there was nothing for (him)”, apart from a taxi ride once a month, and this significantly impacted his mental health, as he felt this had reversed all the progress he had made. “There was one point in my life, in those two years, where I was going to dark places and crying all the time,” he said. “I thought, ‘If mum’s not here, I could jump out the window and nobody will know. I can end it’, because I thought, ‘This is it, I can’t go back to what I had, I’m stuck’.” After his father earned enough money from those two years in Dubai, he and his family moved to the UK in 1988, when he was 18, and this is when everything changed. He received a new wheelchair in March 1989, aged 19, and started full-time education in September 1990, aged 20, where he learned English, maths, and how to use computers – and given he had impressive upper body strength and speed, he started playing sports as well, including wheelchair hockey and basketball. “I was a coloured person, a new arrival, couldn’t speak the language, and yet I was treated like everyone else,” he said. “I just thought, ‘Wow, I’m a part of society, I’m not being treated like a dog, like I was in Mumbai’, and if an opportunity comes in, I will take it, as there’s no going back. “When I started playing sports, I knew there and then that this is it, this is my life, this is my path.” Jignesh has since gone on to compete as a professional wheelchair basketball player internationally in places such as France, play for teams including MK Aces Wheelchair Basketball Club and Leicester Cobras, coach at the Coventry Crusaders club, skydive, and father Jesse with his partner Julie, 40, a teacher – confounding doctors. He goes to his local Nuffield Health gym every day, completing workouts and classes which have been adapted for him, and this helps to slow the progression of his polio as muscle weakness can increase over time. He “cherishes” being able to work with the “amazing” staff, including his personal trainer Matthew Molloy, in an inclusive environment where he is part of a team, supported, and everyone can “flourish”. Looking back, Jignesh realises why his mother, who he now cares for, would say, “everything happens for a reason”, and he is extremely grateful for his family’s love and support. He is excited to watch Jesse grow up, and he wants to continue encouraging disabled people to stay active, fight for their rights, and “never give up”. “I never thought that when I was in that hole, or when I was in Dubai and had nothing, that I’d be where I am today,” he said. “Sometimes, when I’m driving, I think, ‘This could be a movie; I’m going to wake up and be back in Mumbai’, so every day now, I pray and say, ‘Thank you’.” To find out more about Nuffield Health, visit: nuffieldhealth.com Read More Trypophobia: ‘Mushrooms, Beanie Babies and Doja Cat - I lived in fear for 30 years’ Lucozade addict drinks eight bottles a day and says it’s harder to quit than class-A drugs Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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Father’s Day (18 June) is just around the corner, which is a great opportunity to get together as a family and show the dad figures in your life some love, and if the saying “the way to a man's heart is through his stomach” is true, there’s no better way to celebrate than by cooking up a seriously scrumptious meal. Luckily, we’ve sat down with professional chef and host of foodie favourite the Desert Island Dishes podcast Margie Nomura, who has shared her ultimate Father’s Day Menu, including a seriously delicious cauliflower starter, TikTok favourite burrata pasta and oozy double chocolate muffins. All these recipes are family-friendly and simple to make. Whole roasted cauliflower with tahini and chimichurri This dish is a perfect substantial starter to kick off any Father’s Day feast. It’s a great substitute for a cut of meat and is easy to make when you’re feeling lazy. When you roast a cauliflower whole it takes on this buttery, sweet but salty crust in the oven so make sure you roast it until it is soft enough for a knife to cut through. For the chimichurri, you won’t use all of this for the cauliflower but it keeps beautifully in the fridge for up to 2 weeks and is amazing served as a salad dressing or on vegetable kebabs. Serves: 4 as a starter and 2 as a main Prep time: 15 minutes | Cook time: 60 minutes Ingredients: 1 medium-sized cauliflower (remove thick ugly outer leaves but leave any smaller more delicate ones) 2 tbsp olive oil 1 tsp Maldon sea salt For the chimichurri, mix together: 1 finely diced shallot 1 diced red chilli pepper 3-4 diced garlic cloves ½ cup red wine vinegar 1 tsp salt 1 tsp red pepper flakes ½ cup finely chopped coriander 2 cups finely parsley 3/4 cup extra-virgin olive oil (more oil as needed to get the right consistency – it should be runnier than a pesto, more like a heavily flavoured chunky oil) For the garlic yoghurt: 4 heaped tbsp Greek yoghurt 1 clove garlic crushed Juice of ¼ lemon 2 tbsp tahini to serve Method: Pre-heat the oven to 200C. Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes. Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over. Remove from the oven Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri. Cut into wedges and enjoy! Spaghetti with garlic tomatoes and burrata This pasta dish is one of my favourite go-to recipes, especially in the summer when you want something light and no fuss but still seriously delicious. This is a recipe that anyone at home can make, which means it’s a perfect dish for Father’s Day as everyone can pitch in and present a beautiful dish be proud of. Serves: 2 Prep time: 5 minutes | Cook time: 20 minutes Ingredients: 2 tbsp olive oil 4 garlic cloves, minced ¼ teaspoon crushed red pepper flakes 300g cherry tomatoes ½ tsp caster sugar Maldon salt and pepper 250g spaghetti or linguine Handful of chopped fresh basil, plus more for sprinkling 1 large ball of burrata cheese, torn Parmesan cheese, for topping Method: Heat the olive oil in a large pan over medium-low heat. Add in the garlic, and red pepper flakes, cooking for 1 to 2 minutes. Add in the tomatoes with a big pinch of salt and pepper and toss them in the oil. Let the tomatoes cook until they begin to burst. Add the sugar. Smoosh the tomatoes with the back of a wooden spoon gently to encourage them to burst. While the tomatoes do their thing, bring a pot of salted water to a boil and cook the pasta. Once the pasta is done, drain it (save a cup of cooking water) and add it directly to the tomatoes. Toss the mixture a few times so all the pasta is coated. Add a splash of pasta water as needed. Turn off the heat and toss in the fresh basil. Taste and check for seasoning. Top with burrata cheese. Serve immediately, top with parmesan cheese, more fresh basil and red pepper flakes and a drizzle of olive oil. Double chocolate muffins These muffins are soft, pillowy and rich. Complete with chopped dark chocolate, they are the best sweet treat to end a Father’s Day feast. Plus, if you eat them whilst warm you can expect melty chocolate in the middle. This recipe has only 4 steps, and can be made earlier in the day so they work well when you’re doing a three course meal. If your dad has a sweet tooth, I would recommend serving with some vanilla ice cream on the side! Makes: 6 muffins Prep time: 20 minutes | Cook time: 20 minutes Ingredients: 250ml buttermilk 120ml vegetable oil 2 eggs splash of vanilla 300g plain flour 180g sugar 65g cocoa powder 1 tsp bicarbonate of soda 1 tsp instant coffee (even if you don’t like coffee, you should add it as you can’t taste the coffee taste but it enhances everything else!) Pinch of salt 200g dark chocolate, chopped into chunks Method: In a bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt And then in a separate bowl mix the wet ingredients together Pour the two together and then add the chopped chocolate Scoop into a lined muffin tray and bake at 180 c for 20 mins. Enjoy! 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Paradoxically, it seems that one of the highest compliments you can bestow on a beauty product is its ability to virtually disappear: The best foundations and concealers are those that feign a naturally dewy, flawless complexion. The best skin care eliminates the need for other products. And the best press-on nails? The ones that look and feel like the real thing — only better, of course. And when it comes to the latter, Olive & June has just about bested everyone else in the game…including itself.