Michel Roux Jnr and Gregg Wallace hunt for a young chef who wants to make it as a chef.

The usual “versatility test,” using provided ingredients to create, in 50 minutes, two dishes of the chef’s choice. Then the “classics test,” preparing two well known dishes, although we will learn in the series that some chefs have not made some of these before.

Two dishes in 50 minutes using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons.

Two dishes in 50 minutes from the central ingredient of lamb, then they must recreate two classic dishes, Sole a la Meuniere and Barquettes aux Abricots

Two dishes in 50 minutes from the central ingredient of chicken, then they must recreate two classic dishes, Omelette aux Fine Herbs and Profiteroles.

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

Two dishes in 50 minutes from the central ingredient of seabass, then they must recreate two classic dishes - Eggs Florentine and Rhubarb Tart.

Two dishes in 50 minutes from the central ingredient of duck, then they must recreate two classic dishes Skate a la Grenobloise and Oeufs a la Neige

Two dishes in 50 minutes from the central ingredient of pork, then they must recreate two classic dishes Lobster Bisque and Coffee Dacquoise

Two dishes in 50 minutes from the central ingredient of squid, then they must recreate two classic dishes; Ballotine of Guinea Fowl and Millefeuille.

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

Two dishes in 50 minutes from the central ingredient of rainbow trout, then they must recreate two classic dishes - Pork Robert and Poires Belles Helene

Two dishes in 50 minutes from the central ingredient of beef sirloin, then they must recreate two classic dishes - Bouillabaisse and Tarte Tatin

Two dishes in 50 minutes from the central ingredient of poussin, then they must recreate two classic dishes - Fish Quenelles with a Beurre Blanc and Mango Sables

Two dishes in 50 minutes from the central ingredient of prawns, then they must recreate two classic dishes - Spinach and Ricotta Ravioli with Pesto and Zabaglione

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

The first two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Gidleigh Park under chef Michael Caines and then create a perfect dish in the Masterchef kitchen - only one can go through.

The second two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Vineyard at Stockcross under chef, John Campbell, and then create a perfect dish in the Masterchef kitchen.

The last two winners of the quarter finals go head to head for a place in the final three. First they cook at the Michelin starred Hibiscus under chef, Claude Bosi and then they create a perfect dish in the Masterchef kitchen.

It's the penultimate show and only three chefs are left. They face two challenges: create an amuse bouche and petit fours, and then cook for five top restaurateurs.

It's the final show and the three chefs face their most daunting task yet. First they have to cook for 30 of the best chefs in Europe and three former Michelin inspectors. Then they have to cook their best three course meal in the Masterchef kitchen and the champion is crowned.

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.

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.

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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.

Hot off the back of MasterChef: The Professionals, double Michelin-starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary masterclass, demonstrating classics from the latest series as well as others from his legendary heritage.

In the first of these two half-hour specials, Michel lovingly prepares sumptuous dishes close to his heart with unique tips and historic notes from his Roux heritage.

Michel introduces us to indulgent French classics at their most delectable, with dishes such as the divine Burgundian classic oeufs pochés meurette - a red wine poached egg on fried brioche with mushroom duxelle; an incredibly extravagant brunch for even the most practised of diners. We also see the paté of all patés - dodine de canard aux pistaches, a whole stuffed duck with pistachios prepared over three days and served as a terrine with pickles. Finally, there's the sublime patisserie St Honoré a la crème chantilly, choux buns with caramel and crème chantilly in abundance.

This is cooking at its most extravagant but Michel Roux Jr guides viewers through these beautiful dishes with ease and flair, leaving their mouths watering.

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.

Double Michelin starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary master class, demonstrating classics from the latest series as well as others from his legendary heritage.

Michel lovingly prepares sumptuous dishes close to his heart with unique tips. He introduces us to legendary French classics including Poulet de Bresse cuit en vessie - chicken with truffles cooked in a pig's bladder, a more flavourful method akin to a water bath.

Then there is the awe-inspiring Pied de Cochon farci aux morilles, stuffed pig's trotter with morels, sweetbreads, and mash on the side - comfort food at its absolute finest! Finally for dessert, a delectable chocolate and raspberry tart.

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.

In this episode, Michel cooks a luxury breakfast of "Oeuf PochéCarême with Blinis" - poached egg and salmon nestled in an artichoke heart and made even more luxurious with lashings of fresh truffle; the beautiful and highly unusual monkfish liver three ways; and a sumptuous dish of braised saffron sweetbreads like his mother used to make. The savoury spectacles are rounded off with the more-ish sounding "Beignets a la Crème Frangipane", sweet cream filled dumplings fried in batter, served with sweet and sharp raspberry coulis - heaven!

In this episode, Michel encases a honey and rosemary infused chicken into a salt crust, creating a moist roast that is cut out of its casing with great theatrical effect! He makes a hand raised sweet and spicy mutton pie and cooks a legendary Escoffier recipe "Supreme de Volaille Agnes Sorel", chicken and tongue served with rich, unctuous sauces. After all this rich food, what could be better to round off the feast than a beautiful and fun Beaujolais berry jelly with creme anglaise and Charlotte biscuits.

This one-hour one-off special takes a behind-the-scenes look at the highs and lows of the past five series of MasterChef: The Professionals. Judges Michel Roux Jr, Monica Galetti and Gregg Wallace uncover the secrets behind the series - the best and worst food, what it is like to take part, what it is like to be judged by them and how to impress.

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.