Telly gardener Daisy Payne has given fans a giggle with a tongue-in-cheek post during a visit to a farm – saying she prefers a “wild bush”. The 26-year-old, who is This Morning’s resident flower expert, was at Belvoir elderflower plant to muck in with the harvesting of this year’s crop and deliver it from ‘bush to bar’ within 24 hours. Afterwards, Daisy uploaded a video of herself looking summery in a flowing dress, with a cheeky little note for her 21,900 followers. “A wild bush is always the best,” she captioned the post, sharing it alongside a clip of herself chatting to Pev Manners, managing director at Belvoir. The cheeky TV guest helps him pick some elderflower, before declaring “I’ve got a bit more bush here” and then wanders off, basket in hand – while Pev belts out ‘Singing In The Rain’. Sign up to our free Indy100 weekly newsletter Social media users have been left in stitches at the funny moment – and Daisy’s cheeky caption, with many people poking fun at Pev. “Pev loves a bit of bush,” said Rupert. “Yep. Sounds like Pev to me..,” added Lawrence. “This is too cute, I can’t cope!,” said Stacey, to which Daisy replied ‘Isn’t it! Legendary Pev!”. “Love it,” said someone else. “Fantastic.. we’ve been collecting them too xx,” said another person. [sic] Taking on the ‘bush to bottle 24-hour challenge’, Daisy teamed up with local pickers in a bid to make the refreshing elderflower favourite drinks from start to finish – and deliver it directly to supermarkets and bars within the set timeframe. She said: “I was delighted to be part of this wonderful harvest. “I’m a huge fan of elderflower cordial and it was great to find out more about these fantastic flowers, which are both cultivated but also grow wonderfully wild in the hedgerows. “It was wonderful meeting the local community around Belvoir Farm, who had come out to help us all pick and then transform this wonderful bounty of nature into the delicious drink we all know and love. “It’s really a unique experience. “Not only can the pickers earn some extra cash with their endeavours, it’s a fantastic way to enjoy nature, and really understand the process of bush to bottle.” Pev added: “It's great to take Daisy out of her garden into the wonderful Vale of Belvoir countryside and we’re delighted to say our annual harvest is still going strong, and it was great fun working with Daisy to welcome her into the wonderful wild organic fields at Belvoir Farm. “It really has given this year’s harvest a brilliant start.” With a crucial six-week blooming season from late May to the end of June, flowers are picked from the farm’s 60-acre organic plantation and the surrounding hedgerows. It is the only type of harvest in the UK that relies on the community to help, and people from the surrounding five counties come back year after year to collect flowers and bring them to the company’s headquarters. Daisy also went behind the scenes to find out more about the brand’s Elderflower Cordial; charting its bush to bottle journey and award-winning recipe that’s now shipped worldwide to over 40 markets. Taking up the challenge to pick, infuse and blend the flowers with trademark sugar, lemon and spring water that go onto create its signature delicious flavour, Daisy then bottled, boxed and delivered the bottles for customers to enjoy. Belvoir Farm was established in in 1984 by Pev’s parents, John and Mary Manners. The Elderflower Cordial is still made to his mum’s original family recipe – with over 30 delicious premium soft drinks also now part of the brand. He said: “I’ve been picking elderflowers since I was a young boy, when my mother started making elderflower cordial on our kitchen table to her own original recipe. “The wonder of our cordial is the fantastic taste, which is developed as the freshly-picked flowers gently infuse for 24 hours to be turned into a rich and fragrant cordial, whose recipe has remained the same for nearly 40 years. “This year’s ‘bush to bottle’ challenge will demonstrate the speed at which we can deliver the freshest tasting Elderflower Cordial, transforming these beautifully fragrant flowers into our delicious drinks, straight off the production line and into the hands our consumers. “Without compromising on our ingredients, the quality or the great taste our customers love.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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