Masterchef: The Professionals

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of spatchcocking a poussin and a palate test of making lemon curd. The remaining three chefs then face the first of the two gruelling tests that Michel and Gregg will judge them on. They must make two dishes in 50 minutes from the central ingredients of fillet of bream. The second test, recreating two classic dishes, will be concluded in the next show. Only one of them can make it through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.

The three chefs who earned the right to cook for the legendary Michel face one final test: to recreate two classic dishes of steak with Bearnaise sauce and cannoli, an Italian pastry. Only one of them will make it through to the quarter-final, moving one step closer to winning the title of Professional MasterChef. Then, four new chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the double Michelin-starred Michel by demonstrating their culinary expertise with a skills test of turning artichokes and a palate test of cooking a rump steak. Our remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg: first they must make two dishes in 50 minutes from the central ingredient of sea bass, then they must recreate two classic dishes of ravioli and pears poached in red wine with Chantilly cream.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of prepping whole squid and a palate test of cooking it. Our remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg; first they must make two dishes in 50 minutes from the central ingredient of a whole rabbit, then they must recreate two classic dishes of salmon en croute and a creme caramel.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of boning out an oxtail and a palate test of dressing a salad. Our remaining three chefs then face two more grueling tests for an expectant Michel and Gregg: first they must make two dishes in 50 minutes from the central ingredient of guinea fowl; then they must recreate two classic dishes of sole duglere and apple beignets with caramel sauce.

It's the quarter-finals; the four winning chefs from the first four heats have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

Four chefs face a nail-biting elimination round. In front of Monica Galetti and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of spinning sugar and a palate test of making bruschetta. The remaining three chefs then face the first of the two gruelling tests that Michel and Gregg will judge them on. They must make two dishes in 50 minutes from the central ingredients of mussels and razor clams.

The three chefs who earned the right to cook for Michel face one final test: to recreate two classic dishes of coq au vin and plum clafoutis. Only one of them will make it through to the quarter-final. Then, four new chefs face a nail-biting elimination round. In front of Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of jointing a chicken and a palate test of making goujons. The three remaining professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of lamb rump, then they must recreate two classic dishes of soupe a l'oignon and roule marquis.

Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of shucking three oysters and a palate test of making an omelette of their choice. The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of quail, then they must recreate two classic dishes of paella and Portugese custard tarts.

Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of filleting a flat fish and a palate test of pan-frying one of the fillets. The remaining three chefs then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of lamb's kidneys, then they must recreate two classic dishes of brandade de Nimes and madeleines served with a sabayon cream.

It is the quarter-finals, and the four winning chefs have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of turning vegetables and a palate test of making a hollandaise sauce. The remaining three professionals then face the first of the two gruelling tests on which Michel and Gregg will judge them. They must make two dishes in 50 minutes from the central ingredients of tuna steak. The second test, recreating two classic dishes, will be concluded in the next episode.

The three chefs who earnt the right to cook for Michel face one final test: to recreate two classic dishes of poulet aux morilles and a far Breton. Only one of them will make it through to the quarter-final. Then, four new chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of filleting a mackerel and a palate test of cooking one of the fillets. The remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of wood pigeon, then they must recreate two classic dishes of roast leg of lamb and creamed rice pudding.

Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of opening scallops and a palate test of making a potato rosti. The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of smoked eel, then they must recreate two classic dishes of beef bourguignon and a lemon tart.

Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of boning out a pig's trotter and a palate test of making sweet pancakes. The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of venison, then they must recreate two classic dishes of mouclade and apple charlotte.

It is the quarter-finals, and the four winning chefs have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

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The three chefs who earned the right to cook for the legendary Michel face one final test: to recreate two classic dishes of salade Lyonnaise and Paris-Brest. Only one of them will make it through to the quarter-final. Then, four new chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of making a fine mirepoix of vegetables and a palate test of making creme anglaise. The remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of scallops, then they must recreate two classic dishes of kidneys a la diable and tartelette aux fruits.

Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of filleting a bream and a palate test of cooking one of the fillets. The remaining three professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of best end of lamb, then they must recreate two classic dishes of consomme and a vanilla studded baked pineapple.

Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of jointing a rabbit and a palate test of making scrambled eggs. The remaining three professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of calves' liver, then they must recreate two classic dishes of matelotte d'anguille and a creme brulee.

It is the quarter-finals, and the four winning chefs have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

It is the semi-finals. With only eight professional chefs remaining in the competition, each pair of winners from the quarter-finals will compete for a place in the last four. The two winners from the second quarter-final battle it out head to head. First they have to cook at the one Michelin-starred Roussillon in London's Pimlico, under chef Alexis Gaultier. Then they have to create two perfect dishes in the MasterChef kitchen - only one can go through.

It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four. The two winners from the fourth quarter-final battle it out head to head. First they have to cook at the two Michelin-starred The Square in London's Mayfair, under chef Philip Howard. Then they have to create two perfect dishes in the MasterChef Kitchen - only one can go through.

It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four. The two winners from the third quarter-final battle it out head to head. First they have to cook at the one Michelin-starred Maze in London's Mayfair, under chef Jason Atherton. Then they have to create two perfect dishes in the MasterChef Kitchen - only one can go through.

It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four. The two winners from the first quarter-final battle it out head to head. First, they have to cook at the one Michelin-starred The Greenhouse in London's Mayfair under chef Antonin Bonnet, and then they have to create two perfect dishes in the MasterChef kitchen. Only one of them can go through.

It is now the culmination of the semi-finals. The winning five chefs who made it through their head-to-head round have to cook three courses of their own design for four leading Michelin restaurateurs. Only three of them can go through to the finals.

It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. For their first challenge, they have to prepare high tea at one Michelin-starred Sketch in London's Mayfair. Their efforts are judged by three well-known pastry chefs including the renowned patissier Michel Roux Sr. Then it is back to the Masterchef kitchen where they must cook the ultimate dessert trio.

It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. In preparation for their upcoming challenge, they must make a two-course lunch out of a mystery box of ingredients at the Masterchef kitchen. Then the chefs are sent to Chelsea FC to cater a pre-match lunch in a million-pound-a-year sports VIP box for guests including Kevin Pietersen MBE and James Cracknell OBE.

It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. They prepare historic dishes for a dinner hosted by the president of the Royal College of Physicians, the oldest medical college in England. Then the three chefs return to the Masterchef kitchen to cook dishes dedicated to their own personal heroes.

It is the final. The three remaining chefs face the toughest challenge of their careers - preparing a three-course menu designed by Michel for 30 of the world's leading Michelin chefs and inspectors at Brown's Hotel in London's Mayfair. Then they have one final cook-off at the Masterchef kitchen to decide who will be the 2009 champion. They must cook the best three courses of their lives for the judges. Only one of them can win the title of Professional Masterchef.

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Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's trusted sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's trusted sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world. It is the quarter-final, and six successful chefs must first show Michel and Gregg they have the necessary skills and palate by cooking a dish of their own invention. At the end of this first round, two of the contestants will be going home. The four remaining chefs must then cook their own two-course menu for some of the UK's harshest food critics. Only two will make it through to the semi-finals, and a step closer to winning the title of Professional Masterchef.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world. It is the quarter-final and the six winning chefs from this week's heats must first show Michel and Gregg they have the necessary skills and palate by cooking a dish of their own invention. At the end of it two will be going home. The four remaining chefs must then cook their own two-course menu for some of the UK's harshest food critics. Only two will make it through to the semi-finals.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's sous chef Monica Galetti, as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin starred chef Michel Roux Jnr and Masterchef dining expert Gregg Wallace are joined by Michel's sous Chef Monica Galetti, as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin-starred chef Michel Roux Jnr and Masterchef judge Gregg Wallace are joined by Michel's sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin starred chef Michel Roux Jnr and Masterchef judge Gregg Wallace are joined by Michel's sous chef Monica Galetti, as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. It is the first semi-final on MasterChef: The Professionals, and the eight winning chefs from the quarter-finals must cook one perfect dish to stay in the competition. Each chef must select a dish they believe best represents their cooking. Michel Roux Jr and his sous chef Monica Galetti will then taste and judge. The best six chefs will stay in the competition and two will be going home. .

Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. The semi-final week continues; over the next two nights the remaining six chefs will be split into pairs and battle it out head-to-head for a place in the final. Each pair will be sent to one of Britain's most famous Michelin-starred restaurants, and first up in this programme is the 1 Michelin-starred The Kitchin.

Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. The semi-final week continues as the contestants are split into pairs and battle it out head-to-head for a place in the final. Inspired by their time at the two Michelin-starred The Dining Room at Watley Manor, the chefs must put everything they've learned into preparing two courses in their sudden death cook-off. Only one chef can become a finalist - the other will be going home.

Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. Over the course of this week the three finalists are pushed to the limit when they are set an incredible series of challenges.

It's the final of Masterchef: The Professionals 2010. Three exceptional young professional chefs have proven they have what it takes to make it to the top of the culinary world, but only one can carry off the title. In this ninety-minute finale the last three remaining chefs must now draw on everything that they have gained over the past few weeks when they face the toughest challenge of their careers - preparing an intricate Michelin standard three course menu designed by Michel. This will be served to 30 of the world's leading Michelin chefs with 40 Michelin stars between them, inspectors and restaurateurs, at Pearl in London.

Off the back of the third series of Professional MasterChef, this half-hour programme is a special treat for all MasterChef fans and serious cooks alike, as Michel Roux Jnr cooks up some of the classic dishes which were merely highlighted on the show.

Legendary double Michelin-starred chef Michel Roux Jr and MasterChef dining expert Gregg Wallace are joined by Michel's trusted sous chef Monica Galetti as they hunt for Britain's next culinary superstar who has what it takes to go to the top of the culinary world. Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves as they have one hour to prove their skill, palate, and creativity, preparing a dish from only six ingredients: duck breast, leeks, blackberries, garlic, thyme and cinnamon. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to demonstrate their ability to spin sugar and decorate a trio of pannacotta in three different ways. With only 10 minutes in hand to complete it, the heat is on. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure now mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of mackerel three ways, 'Trio de maquereaux', which is made up of an escabeche, a tartare and a sashimi, before asking the chefs to recreate the dish in just 60 minutes. To achieve such intricate presentation, fine flavours, and attention to detail the chefs will have to dig deep to impress. Then, they are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour Michel and Gregg will send one more chef home. The best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to make a dressed crab salad from the white and brown meat of a whole crab. With only 15 minutes to crack open the shell and extricate the edible meat, the chefs have to keep their focus and perform to the best of their ability. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of 'Selle de lapin farci aux pruneaux', saddle of rabbit stuffed with prunes, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a perfect plate. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

It is the first of the quarter finals and the six best chefs from the first heats must prove to Michel and Gregg they have what it takes by making a dish of their own invention. Choosing from a fantastic array of ingredients, including quail and loin of venison, they must blow the judges away with one course. Only the best four chefs will go on to showcase their skill to three of the UK's toughest restaurant critics. The critics will be expecting two exceptional courses and the chefs have only an hour and a quarter to produce a jaw dropping menu that will determine their MasterChef future. Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef.

Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves. From only six ingredients: prawns, mango, lime, chilli, micro coriander and a chocolate bar, they have just 50 minutes to prove their skill, palate, and creativity. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jr. For the skills test, Monica gives them 12 minutes to extract the marrow from a bone and then prepare a dish with it. It's a daunting challenge, and for those chefs who've never encountered bone marrow before, it's frankly terrifying. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure now mounts as the four remaining chefs must raise their game for Michelin-starred legend Michel Roux Jr. Michel cooks two classic oyster recipes - oysters Rockefeller and oysters Kilpatrick - before asking the chefs to recreate the dishes in just 60 minutes. To achieve delicate flavours, stunning presentation and attention to detail, the chefs will have to dig deep to impress. Then, they are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The best three remaining chefs will go through to the quarter-final and move a step closer to winning the title of Professional MasterChef.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica gives them just 15 minutes to prepare a whole monkfish, and then serve up one of the fillets with a sauce. As the chefs try to show off their knife skills, then wow the judges with a perfectly cooked fillet and a speedy yet sumptuous sauce, the pressure is well and truly on. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of 'Tarte aux pralines roses avec poires au caramel' (pink praline tart with caramelised pears), before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a perfect plate. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

In another quarter-final, the six best chefs from the first heats must prove to Michel and Gregg they have what it takes by making a dish of their own invention. Choosing from a fantastic array of ingredients, including John Dory, quail and oysters, they must blow the judges away with one course. Only the best four chefs will go on to showcase their skill to three of the UK's toughest restaurant critics. The critics will be expecting two exceptional courses and the chefs have only an hour and a quarter to produce a jaw dropping menu that will determine their MasterChef future. Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef.

Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves. From only six ingredients: bacon, chicken liver, two apples, almonds, blue cheese and a bunch of parsley, they have just 60 minutes to prove their skill, palate, and creativity. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jr. For the skills test, Monica asks them to pluck and prepare a wood pigeon for roasting. With only 15 minutes in hand, the chefs have to pluck like never before if they are to deliver a perfect pigeon with skin intact. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure now mounts as the four remaining chefs must raise their game for Michelin-starred legend Michel Roux Jr. Michel cooks 'calamars farcis aux riz sauvage' or squid stuffed with wild rice - before asking the chefs to recreate the dish in just 60 minutes. To achieve delicate flavours, stunning presentation and attention to detail, the chefs will have to dig deep to impress. Then, they are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The best three remaining chefs will go through to the quarter-final and move a step closer to winning the title of Professional MasterChef.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to prepare and bone out a whole seabass for stuffing, and make a seabass tartare. With only 15 minutes to deliver it is seriously tough for the chefs who must show off their knife skills, then wow the judges with a perfectly tasting tartare. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of 'tarte chocolat-framboises', chocolate tart with raspberries, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a beautifully plated dessert. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

In another quarter-final, the six best chefs from the first heats must prove to Michel and Gregg they have what it takes by making a dish of their own invention. Choosing from a fantastic array of fresh produce including poussin, sea bream, girolles, asparagus, strawberries and white chocolate, they must blow the judges away with one course. Only the best four chefs will go on to showcase their skill to three of the UK's toughest restaurant critics. The critics will be expecting two exceptional courses and the chefs have only an hour and a quarter to produce a jaw dropping menu that will determine their MasterChef future. Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef.

It is the last of the heat weeks. The final set of ten chefs plucked from kitchens across Britain arrive at the MasterChef kitchen to face their first test. They have just one challenge that will demonstrate to Monica and Gregg whether they have the necessary skills and palate to cook for Monica's legendary boss Michel Roux Jr. In the Invention Test, the ten chefs have to grapple with their nerves as they have only 50 minutes to create a dish from just six ingredients: strawberries, a bar of white chocolate, an aubergine, tofu, a bunch of basil and a bag of St George's mushrooms. They must prove their skill, palate and creativity. The pressure is on if they are to impress Monica and stand a chance of cooking for Michel. For now, they are all safe, but over the next two nights each of these ten chefs must return to face on more test before Monica and Gregg decide who will win the honour of cooking for culinary giant Michel Roux Jr.

In this show, five of the ten chefs from the previous day's heat return to face Monica and Gregg in a skills test: Monica asks them to tunnel bone a leg of lamb and tie it ready for roasting. With only ten minutes in hand, the chefs have to work fast using their finest knife skills if they are to deliver. At the end Monica and Gregg must decide who will be leaving the competition. Only the best four chefs go forward to cook for legendary Michel Roux Jr. The pressure now mounts as the four remaining chefs face two challenges for Michelin-starred legend Michel Roux Jr. For their first classic test, Michel cooks nouilles aux fruits de mer, i.e. pasta with a light creamy seafood sauce, before asking the chefs to recreate the dish in just 60 minutes. To achieve such delicate flavours, faultless presentation and total attention to detail, the chefs have to concentrate and deliver like never before. Finally, the chefs are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour, Michel and Gregg send one more chef home. The best three remaining chefs go through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.

In this show, the remaining five chefs from Monday's heat return to face Monica and Gregg in a skills test. Monica asks them to make a swiss meringue to pipe on to a lemon tart, before glazing and serving it with a sauce. With only 15 minutes to deliver, it is seriously tough for the chefs, many of whom have little experience of the pastry section. They have to hold their nerve if they are to serve up a sumptuously piped dessert. At the end Monica and Gregg must decide who will be leaving the competition. Only the best four chefs go forward to cook for legendary Michel Roux Jr. The pressure now mounts as the four remaining chefs face two challenges for Michelin-starred legend Michel Roux Jr. For their first test, Michel cooks a classic recipe of pigeon roti aux petits pois a la francaise, i.e. roasted pigeon with stewed peas a la francaise, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce an elegant and perfectly executed plate. Finally, the contestants are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs go through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.

For the week's six best chefs, this is where the battle really begins. First they must prove to Michel and Gregg they have what it takes with a dish of their own invention. Choosing from a beautiful array of fresh produce including clams, whiting, john dory, poussin, fennel, girolles and thyme, they must dazzle the judges with just one course. Only the best four chefs go on to showcase their skill to three of the UK's toughest restaurant critics. The critics are expecting two exceptional courses, and the chefs have only an hour and a quarter to produce an outstanding menu that will determine their MasterChef future. Only the two most skilful chefs go through to the semi-finals, standing a chance of becoming this year's Professional MasterChef.

After four weeks of competing, only 8 exceptionally talented young chefs remain. The competition now fires up with one extraordinary challenge: making a show stopping dish for judges Michel and Gregg, joined by Michel's formidable sous chef, Monica Galetti. To win over this trio of palates, they will have to cook out of their skin. With only one hour and 45 minutes to deliver, they have to make a simply sublime dish bursting with skill, flair, flavour, and of course it has to be immaculately presented. The stakes are high for the chefs who must fight for one of only six places - to stay in the competition they will have to fire on every cylinder. At the end of it, Michel and Gregg will decide which two chefs are leaving the competition. Only the six best chefs will go on to battle for the title of Professional Masterchef.

Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace ask two of their skilful semi -finalists to step up to service at London's two star L'Atelier de Joel Robuchon, famous for its French cuisine with Spanish and Japanese influences. Working under head chef Olivier Limousin, they must now compete in the heat of service and reach the exacting standards of two Michelin star cuisine. They will each be responsible for a highly complex dish that must be executed with precision, finesse, and on time. No mistakes will be tolerated. Then, the bar is raised higher as Olivier asks them to recreate one of his favourite signature dishes: caramelised lamb sweetbreads with maple syrup walnuts, fresh almonds, pine nuts, served on blanched cabbage leaves, sauteed root vegetables and a lamb jus. With so many elements to balance, it's a battle for the chefs to reach the dizzy heights required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must produce a main and dessert inspired by their Michelin experience in just two hours - they simply have to blow the judges' minds. Any mistake could cost them the competition so with the pressure firmly on, it is a tense and thrilling battle. Once Michel and Gregg have judged their two courses, they must decide which chef will leave the competition. At the end, only the very best chef will win a place in the finals and have the chance to become this year's champion.

Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace throw their semi -finalists in to the white heat of service at Andrew Fairlie at Gleneagles. Working under chef patron, Andrew Fairlie, the formidable first winner of the prestigious Roux scholarship, they must now compete in service and reach the exacting standards of two Michelin star cuisine. Each semi- finalist will make a highly complex dish that must be executed with precision, finesse, delicacy, and it has to be on time. No mistakes will be tolerated. Then, the bar is raised higher as they compete again - they must both recreate one of Andrew Fairlie's signature dishes: cured mackerel, crab claw meat on cumin and seaweed paste, with a crab and sea cucumber jelly ballotine. With such an intricate balancing act of flavour and texture, the chefs battle to reach the awesome heights required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must deliver a main and dessert inspired by their Michelin experience in just two hours - they simply have to wow the judges. Knowing that any mistake could cost them the competition, the chefs have to combat nerves, pressure, and cook their hearts out to stay in the running. After Michel and Gregg have judged their two courses, they will have to decide who will leave the competition. At the end, only the very best chef will progress to the Finals and have the chance to become this year's MasterChef Champion.

Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace ask the last pair of semi-finalists to step up to service at Pied a Terre. Working under head chef Marcus Eaves, they must now compete in the heat of service and reach the exacting standards of Michelin star cuisine. They will each be responsible for a highly complex dish that must be executed with precision, finesse, and on time. No mistakes will be tolerated. Then, after a relentless service the chefs must compete again recreating one of Marcus's signature dishes: poached lobster with crushed peas, confit white peach and a mint and tarragon emulsion. To bring together such a delicate balance of flavour, it's a battle for the chefs to reach the extraordinary level required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must produce a main and dessert inspired by their Michelin experience in just two hours - they simply have to electrify the judges with their cooking. Any mistake could cost them the competition so with the pressure firmly on, it is a tense and thrilling battle. Once Michel and Gregg have judged their two courses, they must decide which chef will leave the competition. At the end, only the very best chef will win a place in the finals and have the chance to become this year's champion.

It's Final Week on MasterChef: The Professionals and only four exceptional chefs remain to battle it out for the title. Michel Roux Jr and Gregg Wallace will really push the finalists to the absolute extremes of their cooking ability. The week starts with double Michelin starred Michel asking the finalists to show off some creativity, skill and ambition. They are given a range of great cuts of meat as inspiration - beef cuts including fillet, sirloin, bavette, rump, rib eye and fore rib, as well as a whole chicken and giblets. They have just one hour and forty-five minutes to prepare a stand out starter and main. At this point in the competition, there is nowhere to hide. The chefs have to be brave, push boundaries and excel if they are to come close to claiming the title. Only the most outstanding will walk away as Professional MasterChef Champion 2011.

It's Final Week on MasterChef: The Professionals and only three exceptional chefs remain to battle it out for the title. It's time for Michel Roux Jr and Gregg Wallace to turn the heat up to boiling point. The three finalists hit the culinary fast lane cooking at San Pellegrino's second best restaurant in the world: El Celler de Can Roca, in Catalonia. Double Michelin starred Michel Roux Jr and MasterChef Judge Gregg Wallace challenge the three finalists to make the leap into the gastronomic top league and prove they can cook with the best in the world. The chefs travel to Catalonia in northern Spain to the three Michelin starred El Celler de Can Roca where they are in for the biggest culinary treat of their lives.

It's Final Week on MasterChef: The Professionals and only three exceptional chefs remain to battle it out for the title and Michel Roux Jr and Gregg Wallace have turned the heat up to boiling point. It's time for the penultimate challenge - The Chef's Table. Michelin starred Michel and MasterChef Judge Gregg take the unprecedented risk of asking the three finalists to design and cook three courses, one dish each, to be served to a collection of some of the greatest chefs in Europe.

It's the Grand Final of MasterChef: The Professionals. After six weeks of fierce culinary jousting, one of the three exceptional finalists will be crowned Professional MasterChef Champion 2011. Double Michelin starred Michel Roux Jr and MasterChef Judge Gregg Wallace ask the finalists to cook one last time. They need to aim for the stars with their ultimate three-course menu. This is the summit of their journey where they have to bring together all their inspiration, hard work, flair, skill, in order to delight the judges with some jaw dropping dishes. These professional chefs all share the same goal, to become champion, and an intense finale awaits with some of the most ambitious dishes ever on MasterChef.

Ten chefs from kitchens all over Britain begin this year's competition. The chefs must make one dish using a selection of just seven ingredients.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges decide who will be eliminated.

Each chef has to make honeycomb and then mould it into three different dessert decorations, with only 15 minutes to show off their skill.

The six best chefs from this week's heats return for this week's quarter final. First they must prove to Michel and Gregg they have what it takes with a dish of their own invention.; the best four then showcase their skill to three of the UK's toughest restaurant critics.

In this heat, ten chefs plucked from kitchens across Britain arrive at the Masterchef kitchen to face the first of two tests. They must prove to Monica and Gregg that they have skills and palate required to cook for Michel. In today's seven ingredient invention test, the ten chefs must put nerves aside and create a dish from a selection that includes puy lentils, goats cheese and peaches, in just one hour. The pressure is on if they are to impress the palate of Monica and stand a chance of cooking for Michel. For now, they are all safe but tomorrow night five of these ten chefs must return and face their final test before Monica and Gregg decide who will cook for Michel Roux Jr.

Five of the ten chefs from the previous heat face Monica and Gregg in a skills test. Only the best four chefs will get through to cook for Michel Roux Jr.

The five chefs from the first heat face Monica and Gregg in a skills test; the best four then meet Michel Roux who demonstrates how to prepare foie de lotte, monkfish liver three ways and asks them to recreate the dishes.

8/24 The best four chefs showcase their skill to the UK's hardest to please restaurant critics.

Ten chefs are challenged to create a dish from a selection of seven ingredients.

To begin, the remaining four chefs are challenged to prepare three different sauces.

The remaining five chefs from the last heat are challenged to prepare a beef kidney.

The week's five best chefs must create a dish of their own invention.

In this heat, ten chefs face their first test, to create a dish from a selection of beef mince, wild mushrooms, aubergine, red wine, pears, brioche and almonds.

The remaining five chefs are challenged to make a crepe soufflé.

The remaining five chefs face a skills test to prepare and serve sea urchin.

The week's six best chefs must create a dish of their own invention.

Hoping to progress to the last six, the chefs make a show-stopping dish for the judges.

The first pair of semi-finalists go head to head as they face three grueling challenges.

The second pair of semi-finalists go head to head in service at Midsummer House with double Michelin starred Daniel Clifford who has run the restaurant for 15 years. They must meet the exacting standards of two Michelin star cuisine, making a highly complex dish executed with precision, finesse, delicacy - and it has to be on time. The bar is then raised higher as they compete again, recreating one of Daniel Clifford's signature dishes: rosemary smoked rump of lamb, courgette and basil puree, piquillo pepper puree and a courgette and yogurt dressing. Finally, the chefs return to the studio where they must deliver a main and dessert inspired by their Michelin experience. They simply have to wow the judges. After Michel and Gregg have judged their two courses, they decide who will leave the competition.

The last pair of semi-finalists go head to head in service at the UK's only two Michelin starred pub, The Hand and Flowers in Marlow, Buckinghamshire, as they fight for a place in the final. Working under chef-patron Tom Kerridge, the contestants must compete in the heat of service and reach the exacting standards of Michelin star cuisine. They are each responsible for a highly complex dish that must be executed with precision, finesse and on time. Then the chefs must compete again, recreating one of Tom Kerridge's signature dishes: duck breast, duck fat chips and gravy. The two semi-finalists return to the studio for one last challenge - they must produce a main and dessert inspired by their Michelin experience. Once Michel and Gregg have judged their two courses, they must decide who will win a place in the final.

Michel Roux Jr and Masterchef Judge Gregg Wallace are on the hunt for an ambitious talented chef who wants to make it to the top of the culinary world. After five weeks of competing the most talented contestants have made it through to the finals week and are one step closer to winning the Professional MasterChef title. But there is one more task standing between them and the amazing culinary adventures ahead. The chefs have to invent two courses from a range of ingredients. But to really push their creativity and inventiveness, they are given no fish, no meat and no poultry. Who is versatile enough to cook a daring, flavoursome and delicious meal for the judges without some of the most common ingredients at their disposal? And who will fall by the wayside at this crucial stage?

The three chefs cook a three course menu for one, two, and three-Michelin-starred chefs including culinary godfathers, Anton Mosimann and Michel Roux.

The three finalists compete at the one restaurant which has been more influential to its generation than any other in the world - Heston Blumenthal's.

It's the final of professional MasterChef and there is just one challenge left.

Michel Roux Jr, Monica Galetti and Gregg Wallace begin their search for a 2013 winner.

Four of the chefs face three daunting tests and meet Michel Roux Jr for the first time.

The next four chefs are tested and must create a classic dish with no weights or measures.

The six best chefs return for the quarter-finals. Only two will progress to next level.

The eight chefs must concoct a dish using a selection of just seven ingredients.

The chefs return to face Monica's Skills test and cook two classic dishes for Michel.

The second set of four chefs face Monica's Skills Test then cook two classics for Michel.

The pressure is on as the week's six best chefs are cut down to only two.

It is the third week of heats. Eight chefs begin by facing Monica's Invention Test.

The first four chefs from this week's heat are challenged to create a savoury sabayon.

The remaining four chefs in this week's heat face a test of their bread-making skills.

The week's six best chefs must first impress Michel and Monica, then a panel of critics.

Monica challenges the eight chefs to make a dish using a selection of seven ingredients.

Monica challenges the chefs to debone a saddle of lamb and roll and tie it for roasting.

The chefs are given 15 minutes to make a creme patissiere to use as base for a souffle.

The week's six best chefs face a tough battle for just two semi-final places.

The eight remaining chefs are given two hours to prepare a dish to impress Gregg Wallace.

The first two semi-finalists do battle at London restaurant Dinner by Heston Blumenthal.

The second pair of semi-finalists take charge of courses at The Latymer in Surrey.

The last pair of semi-finalists are sent into service at Sat Bains in Nottingham.

The finalists must create dishes from a selection of kitchen scraps and leftovers.

The finalists are sent to cook at the celebrated Osteria Francescana restaurant in Italy.

The finalists hope to impress thirty of the world's greatest chefs at a unique dinner.

In the final, the chefs have three hours to create an exceptional three-course meal.

Monica Galetti, Gregg Wallace and new judge Marcus Wareing begin their search for a 2014 winner as five ambitious chefs cook to impress, hoping to secure a quarter-final place.

Monica Galetti, Gregg Wallace and Marcus Wareing search for a culinary star as five more chefs cook to impress, hoping to secure a quarter-final place.

Monica Galetti, Gregg Wallace and Marcus Wareing search for a culinary star. In the first quarter-final, the chefs must produce a two-course menu for a panel of restaurant critics.

Monica Galetti, Gregg Wallace and new judge Marcus Wareing put five new chefs through their paces including preparing a woodcock for roasting and recreating Marcus's custard tart.

Monica Galetti, Gregg Wallace and new judge Marcus Wareing put five new chefs through their paces, challenges include preparing a pork belly for roasting in just 20 minutes.

It's quarter-final day. Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChef's seasoned diner Gregg Wallace push the professional chefs to the limits as they hunt for Britain's next culinary superstar. The chefs' first challenge is the Invention Test - this one will push them to their limits. Whilst the chefs are used to cooking with the finest ingredients, they are instead faced with the kitchen scraps and trimmings, from which our judges expect them to create one course that truly impresses.

It's the third week of the heats, and five ambitious chefs from across the country begin their bid for the title with the first challenge - the Signature Dish Test. The professional chefs have just one hour to cook a stunning plate of food that truly showcases their talent. This could be their only chance to impress the judges as after the test, one chef will be sent home. Next, the remaining four chefs face Monica's Skills Test. Monica and Gregg ask each chef to showcase their pastry skills by making Monica's version of the French pastry, millefeuille. They must use their culinary skills and knowledge to first create caramel tuiles before using them to build a perfectly formed millefeuille with crème patissiere and raspberries, all in just 20 minutes.

Two Michelin-starred chef Marcus Wareing joins perfectionist chef Monica Galetti, and MasterChef's seasoned diner Gregg Wallace to seek out up-and-coming culinary stars. Five more ambitious chefs from across the country begin their bid to be crowned Professional MasterChef 2014 by facing three daunting tests. Their first challenge is the Signature Dish Test. The five chefs have one hour to cook one plate of food that showcases just what they can do.

Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChef's seasoned diner Gregg Wallace seek out up-and-coming culinary stars. The week's best chefs return for the quarter-finals and this is where the battle really begins. Their first challenge is an Invention Test - but this one has a twist. The quarter-finalists must create an exceptional plate of food from the kitchen offcuts and trimmings. Gone are the selections of quality ingredients they are used to cooking with. Instead, the judges ask them to make their dishes from kitchen scraps, including bones and offcuts, fish skins, overripe fruits, cheese and stale bread. It's a daunting challenge and the price is high - after judging their dishes, Marcus and Monica will decide who is worthy of continuing in the competition.

It's the last week of the heats and five ambitious chefs from kitchens across the country begin their bid for the title when they face their first challenge - the Signature Dish Test. With just one hour to cook a stunning plate of food that truly showcases their talent, the professional chefs must pull out all the stops to impress the judges. After this test, the judges must send one chef home. In the feared Skills Test, Monica asks the remaining chefs to prepare and deliver a cuttlefish dish in just 15 minutes.

In the final heat show, the last five ambitious chefs plucked from kitchens across the country begin their bid to be crowned Professional MasterChef 2014 with three daunting tests. Their first challenge is the Signature Dish Test. The five chefs have one hour to cook one plate of food that showcases just what they can do. They must impress the judges from the off, because after this round one chef must leave the competition. The pressure mounts for the remaining four chefs with Monica's feared skills test. The chefs have just 15 minutes to prepare three canapes - one blini, one crostini and one vol-au-vent. Monica demonstrates how she would approach the test to the viewers, and then it's the turn of the professional chefs.

The week's best chefs return for the quarter-finals and this is where the battle really begins. Their first challenge is an Invention Test - but this one has a twist. The quarter-finalists must create an exceptional plate of food from the kitchen offcuts and trimmings. Gone are the array of quality ingredients they are used to cooking with. Instead, the judges ask them to make their dishes from kitchen scraps, including bones, trimmings, fish skins, over-ripe fruits, cheese and stale bread.

It's the semi-finals. Two Michelin-starred Marcus Wareing, formidable chef Monica Galetti and MasterChef's seasoned diner Gregg Wallace step up the pressure in their search for a culinary talent exceptional enough to take the coveted title. After four weeks of fierce competition only the 12 best chefs remain, and the battle is on as they come together for the first time to cook off against each other. Their fate now rests in the hands of the infamous Invention Test. The 12 chefs have an abundant selection of meat and fish, fruit and vegetables and herbs and spices to choose from, but this time all the modern machines have been removed from the MasterChef kitchen.

It's the semi-finals. Marcus Wareing and Monica Galetti send the first two talented semi-finalists to Mayfair's Connaught Hotel to experience service in the two-Michelin-starred kitchen of exceptional French chef Helene Darroze. With a successful Michelin-starred restaurant in Paris already, in 2011 Helene brought her acclaimed food across the channel, and is now one of only nine establishments in the capital to hold two stars. The semi-finalists must quickly adjust to cooking at the highest level in Helene's concentrated and largely silent kitchen, as they each take responsibility for one of the unique, precise dishes on her lunch menu.

It's the semi-finals. First up, the chefs head to London's Knightsbridge to cook for the formidable French chef Pierre Koffmann. With a fearsome reputation and over 50 years of experience, he has trained a generation of great chefs, including Gordon Ramsay, Michel Roux Jr and Tom Kitchen. The semi-finalists face the daunting task of a lunchtime service under this culinary superstar. Each is responsible for a Koffmann classic from the lunch menu, and they must immediately get to grips with his back-to-basics, instinctive approach to cooking. And if that wasn't intimidating enough, after service they must each cook Pierre one of his own famous signature dishes.

It's the semi-finals. Firstly, Marcus and Monica send the semi-finalists to London's Knightsbridge to work in service under one of the country's greatest fish chefs - Nathan Outlaw. Nathan earned his first Michelin star at the age of 25 and now holds three in Cornwall and one at Outlaw's, where the semi-finalists must deliver. First, Nathan shows each chef a dish from his menu, which they must take charge of in the lunchtime service. Their cooking skills, timing and judgement must be absolutely spot-on if they are to do justice to the delicate modern seafood dishes that have earned Nathan his award-winning reputation.

It's the semi-finals. First up, Marcus and Monica send the semi-finalists to Hibiscus in London's Mayfair, the two Michelin-starred restaurant of the formidable chef Claude Bosi. Opened in 2007, Claude has earned his reputation with a food style that experiments with the classics and the chefs don't have long to master his dishes before they are thrown into a relentless three-hour lunch service. With the restaurant full, they must work fast while Claude watches their every move.

It's the last of the semi-finals. The two remaining semi-finalists head to the Michelin-starred Wild Honey in London's Mayfair where they face a frenetic lunchtime service under chef patron Anthony Demetre. Anthony has been a pioneer in the trend for an informal approach to fine dining, first with Arbutus in Soho and more recently with Wild Honey. Now the chefs have just a few hours to adjust to the standards and speed of his kitchen, as they each take charge of a dish for the busy lunchtime service.

Five talented chefs have cooked their way to a place in Final Week and the chance to take part in the amazing culinary adventures that lie ahead over the next three nights. The remaining chefs must battle against each other for the once in a lifetime opportunity to cook for 25 of their peers at the Chefs' Table. Only the four best finalists will get this chance, as after the opening cook-off the judges will send one more home. The judges begin by setting the five finalists an invention test with a difference - they must create one dish without any meat, fish or poultry.

The four remaining finalists battle it out to make it to the last three and the chance go on the trip of a lifetime to cook in one of the world's most creative restaurants. Their journey begins in the MasterChef kitchen, where they have two hours to simply cook a stunning plate of food for the judges. Nothing but their greatest dish will be good enough as after tasting the dishes, one chef will be sent home.

It's the final, and for Marcus Wareing, Monica Galetti and Gregg Wallace, the search for a culinary talent exceptional enough to be crowned champion is almost over. Over the last seven weeks, 40 of Britain's most ambitious chefs have fought for the competition's coveted title and only the three best remain. As they cook for the last time, just three courses remain between them and the title of Professional MasterChef Champion 2014.

In this heat, chefs are challenged to make a classic French dessert and a blue steak.

In this heat, skills tests feature an omelette Arnold Bennett and filled brandy snaps.

The first quarter-final challenge is to create a dish from a selection of ten ingredients.

In the skills test, the chefs make a buck rarebit and joint a rabbit.

Three chefs prepare scallops in different ways: in a mousse, sauteed and as a tartare.

The chefs cook for some of the country's most discerning restaurant critics.

The chefs must fillet a sea bream and make the perfect watercress soup in the skills test.

Monica tests the chefs' butchery skills when she asks them to debone a pig's trotter.

The chefs' pastry skills are tested in the quarter-final round.

The last week of the heats kicks off with six new chefs.

The chefs prepare langoustines and cook high-end burgers in the final heat.

The week's six best chefs serve up a two-course menu to three restaurant critics.

The 12 best chefs cook off against each other in the MasterChef kitchen.

The chefs must work together to serve an exceptional dinner at London's Law Society.

The chefs travel to Lord's Cricket Ground to cook a fine-dining menu for Mike Gatting.

Two semi-finalists cook alongside joint Professional MasterChef champion Anton Piotrowski.

The semi-finalists cook for Tom Kitchin at his Michelin-starred restaurant in Edinburgh.

The last three semi-finalists work with chef Lisa Allen at the Michelin-starred Northcote.

It's finals week. After one goes out in the invention test, the chefs cook for their idols

The finalists travel to the medieval city of Alba in the Piedmont region of northern Italy

It's the final. Who will be crowned Professional MasterChef Champion 2015?

In this opening heat, the chefs must cook a steak diane and a raspberry tart.

The chefs must cook a T-bone of plaice and a wild garlic veloute.

The week's six strongest chefs face the first quarter-final.

For Monica's skills test, the first three chefs have 15 minutes to make sea bass ceviche.

The skills tests involve a sauce maltaise asparagus and a banoffee cheesecake.

In the quarter-final, the six best chefs from the week's heats return to the kitchen.

Six new chefs take on taramasalata and tagliatelle carbonara in the skills tests.

Six new chefs take on lamb tartare and filleting a John Dory in the skills tests.

In this quarter-final, the chefs reinvent steak and kidney pie and cook a two-course menu.

It is the final heats week. Three chefs must make an artichoke barigoule.

The last six chefs battle to make it through to the quarter-finals.

The best chefs of the week must reinvent a sweet family favourite, fruit crumble.

The 12 chefs must create a savoury dish using a surprise selection of ingredients.

Five chefs team up to create an exceptional dinner at the Royal Society of Medicine.

The second group of chefs create a menu for guests at the French ambassador's residence.

The eight semi-finalists sizzle in a double cook off.

The first three semi-finalists work alongside the inspirational chef Alyn Williams.

The chefs are sent to work under one of the country's rising stars, George Blogg.

The remaining four chefs start the finals week with a once-in-a-lifetime opportunity to cook at one of the most prestigious events in the culinary calendar, The Chef's Table.

The four finalists first cook off in the MasterChef Kitchen. For one chef their MasterChef journey will be at an end, while the final three will travel to Oslo to learn from the star of Nordic gastronomy Esben Holmboe Bang and cook in the three-Michelin-star restaurant Maaemo.

The remaining chefs cook for the last time, and one will be crowned the 2016 champion.

Marcus Wareing, Monica Galetti and Gregg Wallace team up to search for the country's 2017 culinary superstar. The six chefs must cook a duck dish from scratch in just 20 minutes.

The six chefs must create a fruit-based souffle with a garnish of their choice in just 20 minutes.

In this first quarter-final, the six strongest chefs from the first two heats attempt to impress the judges.

In a skills test, the six chefs must prepare a dish using cod cheeks.

The six chefs must prepare a pasta dish with tiger prawns.

The chefs must create a sweet or savoury dish using fresh herbs.

Marcus gives the chefs 20 minutes to make a fruit-based dessert featuring Italian meringue.

The chefs have just 20 minutes to prepare and cook a pigeon crown.

The week's best chefs return to continue their quest for the title.

The chefs face a pasta dish skills test and a signature dish round.

The chefs face a sweetbreads skills test and a signature dish round.

The chefs face an invention test, then must serve two courses to the critics.

It is knockout week on MasterChef: The Professionals. MasterChef presenter Gregg Wallace teams up with two of Britain's leading chefs - Michelin-starred Marcus Wareing and Monica Galetti. The judges are at the sharp edge of the hunt for the country's next culinary superstar. After four weeks of intense competition, 12 most talented chefs remain from the initial 48.

Knockout week continues on MasterChef: The Professionals. Chef Monica Galetti and Michelin-starred chef Marcus Wareing scrutinise the chefs' every move in their bid to uncover the professional chef to crown culinary superstar of 2017. Only ten outstanding chefs remain in the competition and they have been split into two groups of five. Tonight the first team are set two daunting challenges by Monica and Marcus, which test them further than any previous round.

Knockout week continues on MasterChef: The Professionals. Chef Monica Galetti and Michelin-starred chef Marcus Wareing scrutinise the chefs' every move in their bid to uncover the professional chef to crown culinary superstar of 2017. Tonight, the second group of five chefs face two intense challenges set by Monica and Marcus.

It's semi-finals week on MasterChef: The Professionals, and the competition is heating up. MasterChef presenter Gregg Wallace teams up with chef Monica Galetti and two Michelin-starred Marcus Wareing to continue their search for this year's champion. In this episode, the remaining eight chefs face a double-headed beast of a challenge in the MasterChef kitchen. At stake is the chance to move forward in the competition and the opportunity to cook in some of the most influential and unique kitchens in the UK.

The first three remaining semi-finalists battle it out for a place in finals week. They are sent to work alongside an inspirational self-taught chef for two days. Based near Darlington, County Durham, The Raby Hunt is one of the UK's most unique culinary destinations - led by rising star James Close, who gave up his career as a professional golfer just eight years ago, when his family bought the country pub.

It's the last semi-final and three of the remaining chefs are in close competition for a place in finals week. For their first challenge, they are sent to cook at one of the UK's most famous restaurants - the two-Michelin-starred Le Manoir aux Quat'Saisons in Oxfordshire, home of legendary chef Raymond Blanc OBE. Here, executive head chef Gary Jones, who has worked as executive chef at Le Manoir for 22 years, takes the three semi-finalists into his kitchen for the ride of their professional lives.

It is finals week and the competition is racing to the finish line. After six weeks of intense culinary battles, just four talented chefs remain from the original 48. As the tension rises, the chefs need to pull out all the stops for presenter Gregg Wallace and leading chefs Monica Galetti and Michelin-starred Marcus Wareing. Only one chef can be crowned MasterChef: The Professionals Champion of 2017.

It is finals week and the competition is racing to the finish line. After six weeks of intense culinary battles, just four talented chefs remain from the original 48. As the tension rises, the chefs need to pull out all the stops for presenter Gregg Wallace and leading chefs Monica Galetti and Michelin-starred Marcus Wareing. Only one chef can be crowned MasterChef: The Professionals Champion of 2017. In the penultimate challenge, the four remaining chefs fight to secure their place amongst the final three. First, they must face a cook-off against each other in the MasterChef kitchen.

Tonight is the final of MasterChef: The Professionals 2017. MasterChef presenter Gregg Wallace and two of Britain's leading chefs, Michelin-starred chef Marcus Wareing and Monica Galetti are edging closer to finding the 2017 champion. Just one almighty cook off remains for them to assess the talent of the finalists. Over the last seven weeks, 48 of the most talented and tenacious chefs in the UK have battled each other for the coveted title. Now, just three chefs remain.

Marcus Wareing, Monica Galetti and Gregg Wallace team up to search for the country's 2018 culinary superstar. The chefs must cook tempura squid from scratch in just 15 minutes.

The chefs prepare a hanger steak with chimichurri, as well as cook gurnard with a pepper and tomato sauce.

In this quarter final, the six strongest chefs from the first two heats attempt to impress Monica and Marcus.

In this heat, the first three chefs have 20 minutes to cook a monkfish with a spicy tomato and roasted onion sauce.

Three chefs have 15 minutes to produce perfect poached plaice with a beurre blanc sauce.

The search for the country's 2018 culinary superstar continues. The chefs face a brand new challenge - the judge's favourite ingredient test.

In this heat, three chefs face a pasta test set by Monica, while the remaining three must make a sandwich for Marcus.

In this heat, Monica asks three chefs to cook an elegant and tasty dish of broccoli - cooked three different ways.

The six strongest chefs from the week's heats attempt to impress Monica and Marcus in two high-stakes challenges.

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The search for the UK's 2018 culinary superstar continues. The final 12 chefs cook against each other in the most intense invention test of the competition.

The professionals must work as a team to create a three-course fine-dining menu for special guests at Trinity House.

The chefs create an exceptional three-course, fine-dining menu at The Royal College of Physicians.

The eight chefs cook against each other to create a dish inspired by a poignant food memory.

The first three semi-finalists are sent to work alongside one of the countries' leading chefs - Michael Caines.

It is the last semi-final and the three remaining chefs are sent to cook at an exclusive address in Padstow, Cornwall.

It's the finals on MasterChef: The Professionals and the competition is at fever pitch. After six weeks of intense culinary battles, the four most talented chefs remain from the original 48.

The judges set a simple brief: to create a single dish which draws inspiration from a place that is special to each chef.

The final three chefs face one last challenge: to cook the best three courses of their lives for the MasterChef judges.

Gregg Wallace hosts the first week of the culinary contest, which sees the first six professional chefs competing for a place in this week's quarter-final. Half of the competitors are challenged by Marcus Wareing to prepare poached guinea fowl breast with a Sauce Robert, while Monica Galetti sets the rest the challenge of making hand-cut tagliatelle with a lamb ragu. Finally, they must prepare a signature dish to decide who will stay on and who will be eliminated.

Tonight, the first three chefs take on the terrifying prospect of tackling Marcus’s crab omelette arnold bennett - they have 20 minutes to either hold their nerve or find themselves in a terrible scramble.The next three chefs have to dig into their pastry repertoire when Monica asks them to create a puff pastry and vanilla mousseline layered dessert. A steady hand and a sweet tooth are a bonus to succeed in this tricky test.

The remaining four professionals go on to cook their food for three of the UK’s most discerning restaurant critics. They need to impress William Sitwell, Grace Dent and Jimi Famurewa. The critics’ judgement is unrestrained, often ranging from delight to disdain depending on the food they are served. The chefs are given one hour and 15 minutes to showcase their culinary know-how with a two-course menu designed to dazzle the critics and the judges and keep them in the competition.Only the three most talented chefs will go through to knockout week and continue in their pursuit of the MasterChef: The Professionals title.

In this heat, six professional chefs from across the UK put their reputations on the line. Under close scrutiny from the three judges, the chefs must face two tough challenges. First is the infamous skills test, followed by a chance to cook their own unique signature dish for the judges. At the end of this heat, three chefs will be sent home and the strongest three will go through to this week's quarter-final.

First up is the skills test. Tonight, three chefs face the terrifying prospect of cooking an elegant dish at Monica's request. They have 15 minutes to perfectly prep and cook razor clams with a shallot, caper and tomato sauce. If the chefs haven't ever tackled a razor clam, they need to dig into their repertoire of shellfish cookery to conjure up a dish to wow the judges. The next three contestants have been given 15 minutes by Marcus to prep and cook his calves' liver with a bordelaise sauce. Timings, texture and taste are key to making this dish a delight, not a disaster.

This quarter-final sees the six most talented chefs from the week's heats set out to impress Monica and Marcus in two high-stakes challenges. First up, the chefs face an invention test, featuring a particular ingredient. This week, Monica has selected a favourite, found at the heart of many cuisines - the onion. The professionals are under pressure when faced with a whole host of varieties of onion and a huge array of other ingredients. They need to focus and rapidly find inspiration to cook a dish in 70 minutes that will deliver flavour, finesse, sparkle, and an inspired approach to the onion. At the end of the challenge, two contestants leave the competition

In the first heat of the week, six professional chefs from across the UK put their reputations on the line. Each professional’s journey begins with the infamous skills test. Marcus kicks off proceedings when the first three chefs have to attempt his croque monsieur. In just 15 minutes they have to show they can muster this classic French sandwich to Michelin-starred standards. The remaining three chefs face a test set by Monica to create a pea risotto. Can the chefs deliver a dish with flavour, flair, and rice with the right bite to put a smile on the judges’ faces?

To begin their fight for the coveted title, the chefs face the dreaded skills test. Three chefs face what could be the toughest 20 minutes of their careers, set by Marcus. Under the scrutiny of the three judges, the professionals are reliant on their fish-filleting skills and sauce prowess when they have to cook a monkfish with vermouth sauce for the expectant panel. The next three into the MasterChef kitchen have to conquer any nerves when they are asked by Monica to conjure up a crepe souffle with a caramel sauce. Can their souffles and skills rise to the expectations of the judges or will they simply come unstuck? Next, the six chefs must complete the signature dish round. It’s their chance to showcase their cooking style and creativity using their very own recipes.

First up, the chefs face an invention test, featuring one key favourite ingredient selected by the judges. This week, Marcus wants them to create a dish that uses coffee to its full potential. The professionals have ten minutes to decide whether to go sweet or savoury, and which ingredients to plump for from the larder, before cooking their dish.

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The remaining eight chefs brace themselves to cook up a storm as they face a double beast of a challenge in the MasterChef kitchen.

The first three semi-finalists battle it out for a place in the finals. They are given the opportunity to work alongside one of the UK's most exciting chefs.

It is the last semi-final and the second group of chefs is in close competition for a place in the finals.

Only the four most talented chefs out of the original 48 remain. The first challenge they face is a once-in-a-lifetime chance to cook at the chef’s table.

The four finalists are challenged to create a single exceptional and evocative dish inspired by a place that is special to them.

The final three chefs face one last challenge - to cook the best three courses of their lives.

In tonight’s first heat, Marcus Wareing and Monica Galetti test four chefs' ability to prepare mushroom tortellini and butterflied mackerel before the chefs cook their signature dishes.

In tonight’s second heat, the chefs are challenged to prepare sweetbreads with a rustic red wine sauce and a glazed sabayon fruit dessert.

The first quarter-final sees the chefs' ability to cook with spices put to the test. Then they must cook for restaurant critics Jimi Famurewa and William Sitwell.

In this heat, four more professional chefs from around the country arrive at the MasterChef kitchen, ready to put their skills to the test. The chefs are put through their paces, undertaking two intense challenges, with two chefs being sent home and the two strongest contestants going through to this week's quarter-final. Each chef starts their journey by facing a skills test. Marcus Wareing challenges two chefs to butcher a chicken, debone the thighs and cook them with asparagus and a brandy, mushroom and mustard cream sauce, all in just 20 minutes. The other two chefs face a test set by Monica Galetti. They must create a fruit tart filled with a berry compote, piped pistachio chantilly and candied pistachios, and it has to be elegant.

In the second heat of the week, four new professional chefs arrive ready and determined to cook off against each other in the MasterChef Kitchen in the hopes of making it through to the quarter-finals. Two gruelling challenges lay ahead of them. First up is the skills test. The first two chefs are challenged by Monica Galetti to French-trim a rack of lamb and cook a portion to serve with a mint pesto. The other two chefs take on Marcus Wareing’s test where they must fillet a plaice and prepare it with a chicken butter sauce and pickled radish. Then the four chefs return to the kitchen to cook their own two-course signature dishes. They have one hour and 30 minutes to cook up a main and a dessert that highlight their creativity, flair and personal style. Then Monica, Marcus and Gregg will send two chefs home, while two progress to the next round.

The four best chefs from this week's heats return for their quarter-final, where they face two more demanding challenges set by Monica Galetti and Marcus Wareing. First, the chefs face an invention test inspired by the seaside. They are presented with a choice of fish, shellfish and a selection of vegetables to use. They have 10 minutes to select the ingredients and 70 minutes to cook. There’s a lot to prove with this dish, as the judges want to see that the chefs can produce refined food with an imaginative twist. Then the chefs cook for two of the UK’s toughest restaurant critics, Grace Dent and Tom Parker Bowles. Will the critics' taste buds be satisfied, or will the food leave them with a sour taste? Only the three most talented chefs will go through to the semi-finals and continue their pursuit of the MasterChef: The Professionals title.

In this week's first heat, two chefs face a skills test set by judge Monica Galetti. They must fillet a trout, smoke it and serve it with a celeriac remoulade. Will they get the balance of flavour and smoke just right or will it be a burn out? Meanwhile, Marcus Wareing challenges the other two chefs to prepare a classic crepe suzette. Precision is crucial to achieve a good texture in the crepe and deliver a punch of flavour in the accompanying orange sauce. Will the chefs hit the mark or flounder at the first hurdle? Then the chefs prepare their two-course signature dishes. They have one hour and 25 minutes to cook up a main and a dessert that highlight their creativity and flair and give Monica, Marcus and Gregg a taste for their personal style. This is their chance to really cement their place in the competition and make it through to this week's quarter-final.

In this heat, four more professional chefs arrive from across the nation to compete in the renowned MasterChef kitchen. First, they face the dreaded skills test. Two chefs will try their hand at Marcus Wareing’s challenge of preparing scallops with a romesco sauce and a marinated tomato salad. The other two will take on Monica’s test to prepare lambs’ kidneys served on toast with a madeira mustard sauce. Then the chefs have a chance to rectify any mistakes and impress the judges with two stand-out signature dishes. This is their chance to come back fighting and show the judges what they are made of. Once time is up, the judges will decide which two are to be sent home and which two make it through to this week’s quarter-final.

It’s the third quarter-final, and the four best chefs from this week's heats face two more demanding challenges. First is an invention test. The dish they create must be centred around the use of citrus, and the judges will want to see that the chefs can handle variety and execute a dish spontaneously and with zest. Then the chefs will cook for two of the UK’s most discerning restaurant critics, Jay Rayner and Tracy MacLeod. Only the two most talented chefs will go through to the semi-finals.

Four more professional chefs from around the country arrive at the MasterChef kitchen ready to put their skills to the test. After two tough challenges, two of them will be sent home while the two strongest contestants will go through to this week's quarter-final. Marcus Wareing sets the first skills test, challenging two chefs to prepare a brunch dish of potato rosti served with egg, bacon and tomatoes. The other two chefs face a test set by Monica Galetti. Timing is everything as they prepare tempura mussels with a smoked garlic aioli. The chefs can’t take their eye off the ball or they risk overfrying the delicate muscles. The four chefs then have a chance to redeem themselves of any earlier mishaps as they cook their own two-course signature dishes. They have one hour and 25 minutes to rustle up a main and a dessert that highlight their personal panache.

In the final heat of the competition, four professional chefs from around the country arrive at the MasterChef kitchen ready to put their reputations on the line. Once more, two tough challenges will determine which two progress to the quarter-final and which two will go home. Monica Galetti sets tonight’s first skills test, asking two chefs to fillet and cook a John Dory to be served with a vibrant green parsley sauce and a garlic cream. The other two chefs take on a test set by Marcus, to prepare poached figs with honeycomb and flavoured cream. Then the four chefs have a chance to show the judges what they are all about, as they serve up their two-course signature dishes. They have one hour and 25 minutes to prepare a main and a dessert that highlight their personal style, and they will need to make an impression if they are to make it through to the quarter-final.

In the last of the quarter-finals, the four best chefs from this weeks’ heats return to face a tricky invention test. Monica and Marcus want them to create a dish that captures the essence of the forest, using an array of ingredients including meat, mushrooms and berries. There is much to prove with this dish, as the judges want to see that the chefs can produce sophisticated and innovative food. Then the chefs cook for two of the UK’s toughest restaurant critics, Grace Dent and Jay Rayner. They have one hour and 15 minutes to wow the judges with a two-course menu that’s memorable for all the right reasons. Only the two most impressive chefs will go through to the semi-finals and move one step closer to the MasterChef: The Professionals title.

The contest reaches the semi-final stage. After four weeks of competition, only the ten most gifted chefs remain. Tonight, for the first time, they all meet in the MasterChef kitchen, where they are set the challenge of producing a dish based around their favourite food memory. The group of ten will be split into two groups of five for the cooking, but they will ultimately all be cooking off against each other in the biggest challenge of the competition so far. They need to wow the three judges with a knockout dish that exemplifies the way in which food can remind you of wonderful times. The chefs have one hour and 15 minutes to prepare their cherished dish, after which the five strongest chefs of the day will go straight through to the next semi-final round.

The semi-finals continue with just eight stand-out chefs remaining in the running to win the coveted MasterChef title. Four chefs will come together tonight to face two challenges in the hope of making it to finals week, while the remaining four will compete in tomorrow night’s episode. The four chefs are taken out of their comfort zone when they are given a world-class demonstration by Michelin-starred chef Aktar Islam. His Birmingham-based restaurant, Opheem, has become renowned for pushing boundaries with its innovative Indian cuisine. First Aktar performs two demos, showcasing dishes based on two key elements, potato and pork. The chefs then choose from a larder of ingredients to create dishes inspired by Aktar’s teachings.

The final four semi-finalists face two intense challenges set by the judges in a bid to make it to finals week. They have the privilege of experiencing demonstrations by respected Michelin-starred chef Andrew Wong. His London restaurant, A. Wong, is regarded as the most cutting-edge Chinese restaurant in Britain today. In his demos, Andrew gives the chefs a taste of his mission to expand the culinary understanding of Chinese cuisine by showing them two dishes, dim sum and crispy chilli beef. The chefs then face an invention test in which they must take on board and use the ideas and techniques learned from Andrew. They have one hour and 30 minutes to produce two dishes and present them to Andrew and the three judges for them to taste and critique. The favourite chef of the day will be rewarded with a pass straight through to finals week.

Only the six most talented chefs remain as the competition reaches finals week. They now face their hardest tasks, including the infamous Chef's Table, where they face the scrutiny of some of the UK's most respected chefs. Before that is the final invention test, where they must produce their take on a classic dish. Split into two groups of three, they have just one hour and 15 minutes to come up with a twist on rabbit in mustard sauce and bouillabaisse with a rouille and a crouton. The chef who presents the finest dish in each of the groups will be rewarded with a pass straight through to the final four. The remaining chefs cook-off for a place in the final four in another classics challenge. This time, it's their take on a classic dessert, with their pastry skills being tested. Once again, the best two chefs will win places in the final four, while it will be the end of the road for the other two.

Finals week continues with only four chefs remaining. In this penultimate round, they are fighting to secure their place in the final three by preparing a menu for some of the most respected chefs in the UK: Aktar Islam, Matt Abé, Sally Abé, Michael Caines, Jun Tanaka, Niall Keating, Daniel Clifford and Anna Haugh. Each chef is responsible for one of the courses, with three hours and 15 minutes to create a spectacular dish and get it to the pass ready to serve. This challenge is all about showing their personal flair, precision, timing and immaculate presentation - nothing can go a miss in this round, as the smallest thing will be noticed. This is followed by a round that is all about passion, as the chefs have one hour and 45 minutes to cook a dish dedicated to someone special. The dish needs to combine all their best attributes and skills and deliver a special culinary experience for the judges. For one of our gifted chefs it will be their last dish of the competition, as the judg

Over the last six weeks, some of the UK's most talented and ambitious chefs have battled it out to win the coveted title. Now, only the best three chefs remain. Each one of them has something unique and special, and they have one last challenge in which to show it They have three hours and 15 minutes to cook a starter, a main and a dessert that embody everything they are as a chef. They must put everything out there for the judges, demonstrating how much they have learnt and why they stand out above the rest. Mistakes are not an option - under intense pressure, they must remain cool, calm and collected to deliver three flawless plates of food. Only one of them can be crowned MasterChef: The Professionals champion 2020.

The four competitors in the first heat are challenged to prepare bangers and mash served with beer & onion gravy, with only 20 minutes to complete a dish that is not as simple as it looks. Judges Monica Galetti, Gregg Wallace and Marcus Wareing will pick the two best efforts, and set a second challenge for the cooks who made them - serving up monkfish with a pea and bacon ragout

The four chefs from heat one return for their second challenge, in which they must demonstrate their own unique style by preparing a mains and dessert of their own choosing. Judges Marcus Wareing, Monica Galetti and Gregg Wallace will then decide who will go through to the next round and who will be the first to leave.

Four more seasoned chefs compete, with only two able to proceed into the week's quarter-final. The infamous Skills Test returns as, under the watchful eyes of judges Marcus Wareing, Monica Galetti and Gregg Wallace, the first two chefs take on Marcus' test of pan-fried scallops, cauliflower Velouté, croutons and a curry butter. The second test, set by Monica, sees the final two chefs create a chocolate crème pâtissière filled Swiss roll served with a raspberry sauce. The final challenge sees the chefs produce two standout signature dishes - a main and a dessert.

Seasoned chefs compete in the first quarter-final, initially presented with the taxing task of creating an outstanding dish using preserved and tinned food. They must then cook for three of the UK's most discerning restaurant critics, needing to win over the praise of Jimi Famurewa, William Sitwell and Tracy Macleod. With the pressure on to impress the critics and judges Marcus Wareing, Monica Galetti and Gregg Wallace, they have 75 minutes to showcase a two-course menu. Only the two most talented contenders will go through to the semi-finals.

Four more professional chefs arrive to make their mark in the MasterChef kitchen. Monica Galetti sets the first test - a pasta challenge where two chefs must make agnolotti filled with burrata and sundried tomatoes, served with a pea and mint pesto. The technique of rolling and filling the perfect pasta pillows requires accuracy and precision. Will they be able to keep calm and deliver, or will nerves overcome them? Next, it's Marcus Wareing's test. Two chefs need to prepare pan-fried calves liver with potato cake and walnut beurre noisette. The chefs can't take their eye off the ball during these crucial 20 minutes or they risk overcooking the liver.

The chefs are given 90 minutes to cook two Signature Dishes each - a main course and a dessert that they hope will win over judges Marcus Wareing, Monica Galetti and Gregg Wallace with their individual cooking style and technique. Will they be able to confidently cook under the pressure, or will they attempt too much? The judges then choose which two chefs will be sent home and which two have impressed enough to make it through to the quarter-final.

In heat four, the Skills Test involves eggs benedict and a strawberry dessert. Then each of the four chefs must wow the judges with their Signature Dishes to earn a quarter-final place.

Tonight's quarter-final sees the strongest four chefs from heats three and four prepare a dish based around mustard. Then they must cook for critics Grace Dent, Tom Parker Bowles and William Sitwell.

Four professional chefs arrive for the fifth heat, hoping to make their mark in the MasterChef kitchen and to stake their claim to the coveted title. With their reputations on the line, their knowledge and experience are tested as they face the infamous Skills Test under the watchful eye of all judges Monica Galetti, Marcus Wareing and Gregg Wallace.The first test is set by Marcus. Two of the four chefs must demonstrate classical preparation skills and attention to detail as they prepare poussin, cooked and served on the bone, with braised endive and a pear and hazelnut salad. The other two chefs are challenged by Monica to make chickpea panisses with an aubergine dip. All have only 20 minutes to produce a flawless dish.

Heat five continues as the four contenders return to the MasterChef kitchen to face their second challenge. They have one hour and 30 minutes to prepare their Signature Dishes: a main and a dessert which demonstrate skill, creativity and individuality. The chefs need to pull out all the stops to impress the judges and cement their place in the competition, as only two can go through to this week's quarter-finals. The other two will be going home.

In heat six, the four contenders prepare sea bream with couscous and crepes with chocolate hazelnut spread. Then they must impress the judges with their Signature Dishes.

In the third quarter-final, the chefs are challenged to create a dish based around colour. Then they must cook for critics Grace Dent, Jay Rayner and Tom Parker Bowles.

The first challenge for the next four professional chefs to step into the kitchen is to make a prawn, avocado and pepper omelette served with prawn oil in just 20 minutes. Two of them will then be selected for the next round - preparing chicken kofte served with flatbread and cucumber salad. Once again, there are only 20 minutes on the clock.

The four professional chefs from the previous skills test cook their own two-course Signature Dishes. They have one hour and 30 minutes to deliver a perfectly executed main and dessert menu which highlights their creativity and individual cooking styles. The judges will choose which two chefs will be sent home, and which two have done enough to make it through to the Quarter Final

The first two professional chefs are tasked by Marcus Wareing to apply classical technique and precise fish preparation skills, cooking squid with a herb vinaigrette on toast and a red wine. The remaining two take on Monica Galetti's pastry test, making a coffee caramel poached pear served with a smooth praline cream and a muscovado crumb. Next, all four cook their two-course signature dishes. As usual, only the strongest chefs will make it through to the quarter-final. Read less

This quarter-final sees four chefs presented with an Invention Test, in which Marcus Wareing and Monica Galetti taks them to create a dish based on the set theme of cheese. They are presented with an abundance of potential ingredients, including an eclectic range of cheeses from around the world, and afforded 10 minutes to select what they need and 70 minutes to prepare and serve their dish. They are then tasked to offer a stand-out two-course menu for leading restaurant critics Tracey MacLeod, Jimi Famurewa and Jay Rayner. Only the most talented chefs will then go forward to the semi-final stage.

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New judge Anna Haugh, Marcus Wareing and Gregg Wallace preside over the UK’s most revered cooking competition, as 32 ambitious chefs from across the country compete to become the 2022 champion.

Four more chefs face Skills Tests. Two must butterfly sardines with tomato and olive tapenade, while the others demonstrate their butchery skills as they prepare rose veal kidneys.

This year’s first quarter-final sees the strongest five chefs from the first two heats return to battle it out in the MasterChef Kitchen.

Four chefs face two challenges in this week's first heat. Marcus and Anna set skills tests involving ravioli and rainbow trout before the chefs prepare their signature menus.

Today's skills tests involve butchering a saddle of rabbit and removing the meat from a crab. The four contenders then try to impress the judges with their signature dishes.

In the second quarter-final, the four chefs must create dishes that showcase different textures. Then they cook two courses for food writers Leyla Kazim, William Sitwell and Grace Dent.

Four more chefs face Skills Tests set by Anna and Marcus. Two must prepare a pork chop with butter bean stew, while the other two cook tempura vegetables with nori seasoning.

Four more chefs face Skills Tests set by Anna and Marcus. Two must prepare sweet potato gnocchi with hazelnut pesto, while the other two serve up poached apricots with Chantilly cream.

The quarter-finals must prepare dishes based around the combination of orange and ginger. Then they cook for food critics Tom Parker Bowles, Tracy MacLeod and Grace Dent.

In the penultimate heat, the chefs are challenged to prepare steamed sea bream with Asian-style broth and beetroot tortellini with a goat's cheese and walnut filling.

In the final heat, two contenders cook pigeon in Madeira sauce, while the other two prepare a filo pastry mille feuille with layers of tropical fruit and piped coconut.

Four quarter-finalists design a savoury pastry dish and then cook for three of the UK's top restaurant critics. Only two can proceed to the semi-finals.

Ten contenders compete in the semi-finals. They must create showstopping dishes based on their favourite food memories.

Four semi-finalists cook in a pop-up restaurant environment for 20 of the UK's top food entrepreneurs.

The semi-finals conclude with the second group of four chefs cooking for 20 of the UK’s best pop up chefs and food entrepreneurs.

It’s Finals Week, and the six remaining chefs cook off against each other for the chance to cook for their culinary heroes at the Chef's Table event at London's Lanesborough Hotel

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