Inverness MasterChef finalist Sarah Rankin reveals plan for cookbook
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Inverness MasterChef finalist Sarah Rankin is in talks with publishers about a potential cookbook, it has been revealed.
Sarah (47) made it down to the final four of the hit BBC2 cook-off and has since been taking steps to follow her passion for food and drink.
Her latest endeavour was a cookery demonstration at An Talla next to Dochgarroch Lock – a homecoming for the amateur cook.
Despite cooking for Michilen star chefs and judges Greg Wallace and John Torode during her stint on the show she said that the An Talla show was “much more terrifying” because she knew people in the audience.
And the packed out room were the first to hear of her plans for a possible cookbook coming out in the future.
Speaking exclusively to the Inverness Courier, sister paper to the Northern Times, Sarah explained how her life had changed since the show.
She said: “I’ve got two or three more food festivals over the summer which I’m hugely excited about.
“I’ve just had some really good news from a publisher who I’ve got a meeting with in a couple of weeks time – so a possible cookbook.
“It would be my style – local and seasonal – that’s how I cook and I wouldn’t want to change that.”
She added: “It’s lovely to be back in Inverness. I know a lot of people here so it was nerve-wracking when they started coming in.
“It’s much more terrifying than being on the show.”
Among the insights Sarah gave to her guests was that most of the food the judges eat is cold due to the timing of filming and re-shoots.
During the evening Sarah whipped up two dishes – with the audience getting recipe cards to take home with them.
However, only a select few got to taste her creations which included a scallop, celeriac and brown butter velouté and a goats cheese, beetroot and hazelnut dish.
As for what is next, the marketing consultant who now lives in Kinross plans to keep a level head.
She said: “I’m just going to wait and see what comes along but this sort of thing I love doing – I love talking to people and just explaining about the process and having a bit of a laugh with people.
“Sometimes with cooking people are a bit nervous because they don’t know how to do this or that. But it really is just a glug of this and a glug of that and just eat what you like. Make it fun and relaxed.”
