Sarah Rankin from Inverness proves she's no chicken on MasterChef with egg inspired dishes

There was no egg on amateur home cook Sarah Rankin's face in the latest round of the semi-finals of MasterChef 2022.

Born and raised in Inverness, the mother of two, pulled off two dishes involving custard to perfection on Thursday's show on BBC One.

First up judges John Torode and Gregg Wallace set an invention test inspired by either chicken or eggs, giving the contestants one hour and 30 minutes to complete the task.

And with only eight competitors remaining, two were set for the chop on the kitchen block if they failed to impress.

Sarah (47) opted for both chicken and egg in her dish with an egg based sweetcorn custard.

She said: “I had something similar to it once and I just thought it was really, really tasty.”

It was accompanied by crispy chicken skin, chanterelles, pickled shallot and deep fired crispy shallots.

She said: “I just hope the custard works because if it doesn't I've got nothing.”

Speaking about her previous Gregg Wallace told viewers: “Sarah brings style to her plate. She also loves to champion the flavours of Scotland.”

Both judges described the marketing consultant's finished dish as “clever”.

After the invention test Sarah, who now lives in Kinross, said: “That went better than I could ever have hoped but I'm not counting my chickens”

However, going home to roost were fellow contestants James and Thomas who both exited the semi-finals before the next test.

And the bar was set even higher for that next challenge.

The six remaining cooks headed to London's Middle Temple to mark the Royal British Legion's 100th anniversary to work in a kitchen run by Michelin-starred chef Glynn Purnell.

For the 30 guest banquet celebration Sarah was put to task on the pastry section with fellow contestant Radha making the top chef's take on a crème brulee served in a real eggshell served with honeycomb, marinated strawberries and a sorbet.

The dessert was a hit with the dining room with high praise coming from the Royal British Legion diners.

Addressing the six remaining chefs after the dinner James Bashall, national president of the Royal British Legion, said: “Could I thank all of you some wonderful, unique, different, exciting food.

“Thank you so much for everything you've provided for us tonight.”

Sarah said afterwards: “Feeling absolutely fantastic.

“That was just the best experience ever.”

Sarah returns to screens tonight (Friday, April 29) on BBC One.

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