A creative chef came up with four recipes using Irn Bru - after seeing claims that the fizzy drink contained an ingredient that could 'cure' coronavirus.
Gareth Mason, 32, has furloughed from his job but keeping occupied with challenges set by his neighbour across the road.
After seeing photographs in the news of 'campaigners' protesting against the lockdown in Glasgow Green carrying placards claiming Irn Bru could prevent coronavirus, the pair came up with an idea of making four recipes using Scotland's national drink.
READ MORE: One arrest and several warnings issued after lockdown protests in Glasgow
Food photographer Phil Taylor sets Gareth the challenges, and the chef then leaves the food outside his neighbour's door in Westhoughton, Bolton, Greater Manchester, to be snapped.
Gareth said: "Phil had seen something on the news about protests where someone was saying Irn Bru prevents coronavirus as it contains quinine.
"I made several dishes containing Irn Bru."
Quinine is an anti-malarial medication, which gives a bitter taste to tonic water and also Irn Bru.
Social media users described the person alleging Irn Bru could help combat covid-19 as 'an absolute roaster'.
Dad-of-one Gareth came up with a haggis sausage roll, with quince and Irn Bru jam, as well as a trifle made from ginger fizz jelly, raspberry jelly, whipped cream, raspberries and Scottish oats.
He also cooked Scotch pancakes with raspberries, whipped cream, and syrup made from honey and Irn Bru to put over the top.
And he came up with Irn Bru macaroons with a blue iced filling, and Irn Bru syrup.
Gareth said: "It is a great ingredient, it is an all-rounder.
"I will be using it in future, definitely.
"They were genuinely nice.
"I probably will take the idea into work, with chefs it is always an experimental process."
He works as the group executive chef at Retreat Restaurants, and also runs a private dining company.
Gareth added: "We are very busy.
"I put a lot of thought into it and it turned out not too bad."
Other challenges have including using up things in the back of a cupboard, and coming up with a recipe involving pilchards.
Gareth said: "It took two days but the recipe ideas took half an hour.
"It's a great challenge, it's the most interesting one I've done so far."
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