SOME food sits in the back of cupboards for years, discarded by people as too uninspiring to be used for a meal.

But Bolton chef Gareth Mason and photographer Phil Taylor have been teaming up during the coronavirus lockdown to use basic ingredients such as pilchards, tinned fruit and angel delight to create delicious dishes.

Gareth, 32, who is the executive chef of the Retreat, which has restaurants on Chorley New Road, Bromley Cross and Adlington, has enjoyed the challenge of cooking up a storm with basic goods.

He and Phil both live a short walk away in Halliwell where they have been sharing recipe tips.

Gareth said: “It has been interesting and exciting to use food at the back of cupboards.

“It shows if you put a lot of thought into it you have got all the stuff you need to make meals.

“Me and Phil have been doing this for about a month where we have been batting cooking ideas about – it’s been fun.

“We have done all sorts.”

Salt and pepper tempura pilchards and coronation milk rice pudding and tinned tuna and beans are some of the dishes that Gareth has been preparing.

And Phil has captured the salivating meals in all their glory with his lens.

One coincidental piece of Government advice that has been given during pandemic is that people should have more vitamin D, which pilchards possess.

Meanwhile, the Retreat’s Chorley New Road restaurant has been operating during the lockdown as a takeaway for customers.

“It’s busy – there has been 700 to 800 meals a week,” dad-of-one Gareth said.

“I cannot complain to be fair, I am doing lots of stuff.”

The Bromley Cross and Adlington restaurants are set to launch new menus for when they reopen too.

Gareth also has his own private dining company, Next Level Events, which has added to his workload.

While he has been busy serving clients, his partner Laura Guest has been fighting the virus at the Bolton Royal Hospital, caring for COVID-19 patients.

Here are the recipes for some of Gareth's meals:

The Bolton News:

Pilchard bruschetta

Tin of pilchards

Sliced bread or bloomer

Cherry tomatoes

Half onion white or red

Red pesto optional

Chopped parley

Rocket

Balsamic glaze

Cooking instructions

Remove pilchards from tin.

Dice onion and roughly chop the tomatoes. Season with salt and pepper.

Bind with a tablespoon of red pesto and add chopped parsley.

Toast both sides of your bread.

Add tomato mix and top with pilchards then grill for few minutes till warm

Garnish with rocket and balsamic drizzle.

The Bolton News:

Salt and pepper tempura pilchards

Tinned pilchards

70g cornflour

30g plain flour

80ml sparkling water, chilled

Salt and pepper seasoning

Sriracha Mayonnaise

Wedge of lime for garnish

Cooking instructions

Remove pilchards from the tin. Just dab any excess tomato sauce off them.

To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and its

ready to use.

Lightly coat pilchards in flour then add to batter.

Deep fry on 180c until crispy.

Remove from fryer and drain any excess oil. Season with the salt and pepper seasoning.

Garnish with Sriracha Mayo and a wedge of lime.

The Bolton News:

Pilchard linguine with tomato and basil

1 tin of pilchards

Fresh basil or pesto optional

200g Linguine or spaghetti

Passata

Parmesan cheese grated

Cooking instructions

Put half pan of water on to boil with a splash of oil and a tablespoon of salt.

Open the pilchards and roughly chop up.

Place passata in saucepan and gently heat through. Season with salt and pepper.

Place pasta in boiling water and cook for approx 10 to 15 minutes stirring occasionally.

When your pasta is cooked strain the water add into the passata. Add pilchards and mix in well.

Add fresh chopped basil or pesto to taste.

Serve in a bowl and top with grated parmesan.

All pictures taken by Phil Taylor