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Season 13
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 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.
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.
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.
Four more professional chefs from around the country arrive at the MasterChef kitchen to endure the infamous Skills Test and cook their own two-course signature dishes.
Four more professional chefs from around the country arrive at the MasterChef kitchen to endure the infamous Skills Test and cook their own two-course signature dishes.
In the second heat of the week, four new professional chefs arrive to face gruelling challenges, including French-trimming a rack of lamb and filleting a plaice.
In the second heat of the week, four new professional chefs arrive to face gruelling challenges, including French-trimming a rack of lamb and filleting a plaice.
The four best chefs from this week's heats return for their quarter-final, where they cook for two of the UK’s toughest restaurant critics, Grace Dent and Tom Parker Bowles.
The four best chefs from this week's heats return for their quarter-final, where they cook for two of the UK’s toughest restaurant critics, Grace Dent and Tom Parker Bowles.
Four professional chefs face skills tests involving smoked trout and crepe suzette. The best two will earn places in the quarter-finals.
Four professional chefs face skills tests involving smoked trout and crepe suzette. The best two will earn places in the quarter-finals.
Four more chefs face challenging skills tests. Two must prepare scallops, the other two lambs' kidneys on toast. They then get to dazzle the judges with their own signature dishes.
Four more chefs face challenging skills tests. Two must prepare scallops, the other two lambs' kidneys on toast. They then get to dazzle the judges with their own signature dishes.
In the third quarter-final, four chefs cook for two of the UK’s most discerning restaurant critics, Jay Rayner and Tracy MacLeod.
In the third quarter-final, four chefs cook for two of the UK’s most discerning restaurant critics, Jay Rayner and Tracy MacLeod.
Four contestants are challenged to prepare a potato rosti brunch dish and tempura mussels with aioli. They then try to dazzle the judges with their signature dishes.
Four contestants are challenged to prepare a potato rosti brunch dish and tempura mussels with aioli. They then try to dazzle the judges with their signature dishes.
In the final heat, the contestants are challenged to prepare John Dory with parsley sauce and poached figs with honeycomb. Then they get to impress the judges with their signature dishes.
In the final heat, the contestants are challenged to prepare John Dory with parsley sauce and poached figs with honeycomb. Then they get to impress the judges with their signature dishes.
In the last of the quarter-finals, the contestants are challenged to invent a dish that captures the essence of the forest. Then they cook for critics Grace Dent and Jay Rayner.
In the last of the quarter-finals, the contestants are challenged to invent a dish that captures the essence of the forest. Then they cook for critics Grace Dent and Jay Rayner.
The contest reaches the semi-final stage. The remaining ten chefs must prepare a dish based on their favourite food memory. The weakest five performers then face a further invention test.
The contest reaches the semi-final stage. The remaining ten chefs must prepare a dish based on their favourite food memory. The weakest five performers then face a further invention test.
Four semi-finalists are taken out of their comfort zone when they are given a world-class demonstration by Michelin-starred chef Aktar Islam.
Four semi-finalists are taken out of their comfort zone when they are given a world-class demonstration by Michelin-starred chef Aktar Islam.
The final four semi-finalists face an invention test set by Michelin-starred chef Andrew Wong.
The final four semi-finalists face an invention test set by Michelin-starred chef Andrew Wong.
As finals week begins, the six remaining chefs must come up with their own twists on classic dishes including rabbit in mustard sauce and bouillabaisse with a rouille sauce.
As finals week begins, the six remaining chefs must come up with their own twists on classic dishes including rabbit in mustard sauce and bouillabaisse with a rouille sauce.
Finals week continues with the final four chefs challenged to prepare dishes for eight of the most respected chefs in the UK.
Finals week continues with the final four chefs challenged to prepare dishes for eight of the most respected chefs in the UK.
In the last episode of the series, the three finalists must cook a starter, a main and a dessert that embody everything they are as a chef.
In the last episode of the series, the three finalists must cook a starter, a main and a dessert that embody everything they are as a chef.
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