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MasterChef: The Professionals
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
