THEY might be more used to cooking up a political storm than a tasty dish, but MSPs have been donning their aprons in the name of charity.
More than 60 politicians have contributed their favourite recipes to a book in aid of Marie Curie Cancer Care.
MSPs' Gut Feelings contains dishes such as cullen skink created by First Minister Alex Salmond and cauliflower cheese by education
secretary Fiona Hyslop.
Presiding Officer Alex Fergusson provided a recessionary meal which recommends using leftover meat to make lambcakes, while Kenny MacAskill creates a hearty chicken supreme bake with ingredients including a tin of Campbell's condensed soup.
Conservative leader Annabel Goldie serves up a courgette and tomato cheese-topped bake which she recommends as a side-dish or vegetarian main, while Liberal Democrat leader Tavish Scott whips up a marinated Shetland lamb stir fry in a nod to his constituency.
Conservative justice spokesman Bill Aitken offers a praline cake, while nationalist Christina McKelvie opts for the patriotic pudding cranachan with shortbread.
Jamie McGrigor, Conservative Highlands and Islands MSP, came up with the idea for the book, and he hopes it will promote the efforts of the charity.
He said: "Back in 2007, as a patron of Marie Curie Cancer Care in Scotland, I was asked to come up with a fund-raising idea and I suggested an MSPs' recipe book where members of the Scottish Parliament could contribute their favourite recipes.
"The result is a wonderful compilation. Whilst I want everyone to enjoy the book and to try out as many of the recipes as possible, I also want to highlight the work that Marie Curie Cancer Care does in Scotland."
The charity provides free nursing care to give terminally ill people the choice of dying at home supported by family.
Frippy Fyfe, patron development manager of Marie Curie Cancer Care, said: "We hope to raise a phenomenal £20,000 for Marie Curie Cancer Care from the sale of this book which is full of delicious recipes."
• The book, with full recipes, is available from Marie Curie for £9.99 plus £1.85 P&P. Contact Frippy Fyfe, Kinkell House, St Andrews, Fife KY16 8PN or e-mail frippy.fyfe@mariecurie.org.uk
The recipes
Alex Salmond
Cullen SkinkSaute one chopped onion and stick of celery until soft, add potatoes then stock and simmer for 15 minutes.
Add one large fillet of smoked haddock, 450ml milk, and fresh pepper and cook for five minutes.
The fish is cooked when it turns opaque and flakes easily with a fork. Add a little more milk if required.
Chef's top tip: "It can be varied by adding bacon, vegetables or using a mixture of smoked and white fish."
Mike Russell
Cockles with a curry mayonnaiseSoak cockles overnight in a bucket adding a little salt and handful of oatmeal. The cockles will expel any sand and replace it with the oatmeal.
Put cockles in pan with small amount of water and a dash of white wine, replace lid and leave on hot stove until cockles have opened.
Throw away any which do not open.
Mix with oatmeal and diced bacon, and fry in a pan with butter. Cover and place on moderate heat.
Make/buy olive mayonnaise and add curry powder. Once bacon and oatmeal is approaching crispness, serve.
Chef's top tip: "Beware the cockles will pop, sometimes jumping from the pan when you lift the lid!"
Wendy Alexander
Savoury Cheesecake Starter Break up 225g of feta with a fork then place in a food processor with same amount of curd cheese and fromage frais. Add chopped chives, spring onions and pepper.
Dissolve two tablespoons of gelatine in water and once cooled add to cheese mixture. Whip egg whites and fold in with a metal spoon. Leave mix in fridge overnight.
Chef's top tip: "Serve with Parmesan crisps."
Jamie McGrigor
Strawberry VodkaPlace some strawberries in a "huge" bottle, add caster sugar to cover about a third of the fruit and fill up with vodka. Leave for at least a month in a dark place. Strain, rebottle and use mixture for fruit salads or ice-cream. Use liquid as a liqueur.
Chef's top tip: "Do not eat too much if driving or operating machinery!"
Rob Gibson
Penne and PuddingsSaute leeks in butter until soft. Boil enough penne pasta per person until al dente.
Grill slices of black pudding and haggis.
Plate up on a bed of penne, a layer of sauteed leek, placing a slice of black pudding and haggis on top.
Chef's top tip: "The salt in prepared offal is sufficient."
