Following Monica's own demonstration, the heat is on for the chefs to prove they have what it takes to make a perfectly balanced sauce in harmony with the pigeon breast. For 20 minutes of high-pressure cooking, the chefs must hold their nerve and prove they are accomplished professionals who know their way around filleting and cooking poultry. But under the watchful eyes of Monica, Marcus and Gregg, even the most seasoned chef can falter. Next, the six chefs must complete the signature dish round, their chance to showcase their cooking style and creativity using their very own recipes. Everything is riding on how they perform under the intense pressure of this round. The strength of their dish will either see them through to the next round or see them leave the competition. The surviving three chefs move on to fight another day in the quarter-final.

In this quarter-final, the week's best chefs return to continue their quest for the title. Their first challenge is an invention test set by Monica and Marcus. From a table filled with citrus, herbs and spices, they must create something truly special to impress the judges. They have 10 minutes to decide, then 70 minutes to cook their hearts out and create a dish from scratch, which allows the flavours of their chosen ingredients to shine through. At the end of this round one chef leaves the competition - so it's now or never. The remaining chefs now face the critics - a test that has seen even the best fall apart under pressure. They must cook a two-course menu of their own design to be scrutinised by the judges and three of the UK's most renowned critics - Tracey MacLeod, Jay Rayner and William Sitwell. They have one hour and 15 minutes to dazzle the critics with an inventive main course and knock-out dessert. Get it right and the critics may note down a future star, but get it wrong and it's game over. The three chefs who wow the critics and judges will make it through to knockout week, when the competition really hots up as they inch closer to the possibility of lifting the Professional MasterChef 2017 trophy.

It's the final heats week, as six new ambitious chefs set out to prove they have what it takes to win the coveted title. To secure their place in the competition they must face two tests - the daunting skills test and then the signature dish round. Only the three strongest chefs will make it through to the quarter-final. First up, the chefs face the high pressure skills test, this time set by Monica. They must create a filled pasta dish of their choice with a perfectly judged sauce to accompany it. Under the heavy scrutiny of Monica, Gregg and Marcus, the pressure can get to even the most seasoned chef. In just 20 minutes, can they showcase their talent to create an accomplished pasta dish - with the right method and resulting perfect texture and flavour? Sounds easy, but it's not for the faint hearted. Next up is the signature dish round. Having shown the judges their skills in round one, the chefs must now showcase their craft with their own personal food. It's their opportunity to show off their culinary prowess and present their own tried and tested dish for Monica, Marcus and Gregg. Presentation, technique and flavour are the name of the game - all must be achieved to the highest level in just one hour 15 minutes to secure the professionals' future in the competition. Only the three most talented chefs will win a place in the last quarter-final round and continue in their cooking battle for the prestigious MasterChef: The Professionals title.

It's the last week of the heats, and these are the last six chefs to battle to make it through the competition. They face two tests - first, the daunting skills test, followed by the signature dish round where the chefs cook a dish from their own repertoire. Only the strongest three chefs who demonstrate the skills and technical know-how of a future champion will make it through to the quarter-final. The chefs' first task is to undertake Marcus's skills test in front of the vigilant judges Monica, Marcus and Gregg. The chefs have 20 minutes to prove that they have the skill and technique to cook rose veal sweetbread. The added challenge is to serve it with a well-judged garnish and sauce, in a true test of their palate and understanding of the flavours that work with offal. Sweetbreads need lots of TLC in the kitchen to be cooked to perfection. Can the chefs take the heat of the skills test to provide a melt-in-the-mouth dish for the judges or with time against them, will they struggle to impress? The six chefs now have one last chance to use their style, technical skill and flair to wow the judges in the signature dish challenge. In one hour and 15 minutes the heat is dialled up as the professionals battle to create a tried and tested dish of their own which will impress enough to secure them a place in the next round. Once the judges have tasted their dishes, they must decide which three chefs will go home and which three will return for the last quarter-final and continue their fight to be crowned MasterChef: The Professionals Champion 2017.

In the last of the quarter-finals, the best chefs from the week's heats come together in the kitchen to cook against each other and continue in their quest for the title. They must prove to Marcus and Monica they are worthy of staying in the competition when they face two more challenges designed to test them further. First, is the daunting invention test. From an array of sweet and savoury ingredients, the chefs are tasked with creating one incredible dish with either herbs, citrus or spices as the core central theme. With 10 minutes to choose ingredients and just 70 minutes to cook it, the pressure is immense to create a dish that will win over Monica and Marcus and prove that they really have the skills and experience to carry them through to the next round. Will they remember to allow their chosen hero ingredients to shine through their dish? They have to keep their focus and remain calm as, at the end of this challenge, two chefs will be chosen to leave the competition. The remaining four chefs now face one of the toughest rounds of the competition. In an hour and 15 minutes, they must serve up an exceptional two-course menu to three of the country's most notable restaurant critics - Jay Rayner, Grace Dent and Amol Rajan. This culinary trio is accustomed to eating the most daring and delicious food in the very best UK restaurants, and this is the one and only chance the chefs have to pull out all the stops in order to impress them. Monica and Marcus will be keeping a close eye on them as they work in order to judge who shines through and provide the most creative and technically accomplished menu for the critics' table. After a tough session in the kitchen, one more chef's journey will be over when they are sent home. The three chefs considered to have impressed the critics and judges the most, survive to move on to Knockout Week and take one step closer to the final of MasterChef: The Professionals 2017.

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. Tonight is the first time they all come together in the MasterChef kitchen, where their fate rests in an almighty cook-off. The first challenge for the 12 chefs is to cook against each other in a terrifying invention test. They need to impress the three judges with one spectacular plate of food created from a heaving table of fresh sweet and savoury ingredients. But Monica and Marcus have raised the bar a little higher and challenge the chefs to the maximum by removing all the modern kitchen gadgets from the kitchen. In the absence of sous vide, or water bath, the emphasis is on classic cooking skills - plain and simple. With two hours and 15 minutes to create an innovative plate of excellence, they must seize this opportunity to make an impact on the judges. Only eight chefs will be guaranteed to move to the next round. The weakest four must cook again against each other. In the cook-off round, the four remaining chefs have their final chance to showcase their talents to Marcus, Monica and Gregg, and save themselves from being sent home. With one hour to create one perfect dish, it is do or die. Can they sear, blowtorch and pickle their way into the judges' good books and convince them they deserve to continue in the competition? For two chefs, it is the end of the road when they are sent home. The best two chefs from this round join the other eight and continue their quest to raise the MasterChef: The Professionals 2017 trophy.

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. For the first time, the professionals must show they can work together as a team to create a three-course fine-dining menu for special guests at the home of rugby - Twickenham. The chefs have two and a half hours to design and cook their spectacular three courses for legendary England rugby captain Will Carling and his invited guests, who include Twickenham's head of catering Thomas Rhodes, England's women's captain Sarah Hunter, England women's fullback Emily Scarratt, England Sevens' captain and Olympic silver medallist Tom Mitchell, and rising England rugby star Ellis Genge. The dining menu must live up to their expectations and please the palate and athletic waistlines of the rugby superstars. Having proved themselves as individual chefs in the competition so far, this is a chance for the judges to watch first-hand how the chefs work in a team. Who will shine through as a true creative? Who will step up in a leadership role, helping the team realise their collective creative vision? Will anyone crumble under the real time pressure of playing as a team?

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. The chefs must cook together for the first time as a team to create an exceptional three-course fine-dining menu at one of London's most prestigious addresses, The Institution of Civil Engineering, to celebrate the organisation's bicentenary. The chefs have two and a half hours to collaborate as a team to design and cook their special menu, which will be served to Lord Robert Mair, the president of the institution and his five VIP guests. The chefs' every move will be watched over by judges Monica and Marcus. Will their creative vision and talent shine through? Or will team playing prove to be their weakness? With the team challenge behind them, the five chefs return to the MasterChef kitchen where they face the judges as individuals once again. Pitted against each other, they battle it out for a place in the semi-finals by proving to judges Monica, Marcus and Gregg that they really are a cut above the other chefs. Within 90 minutes, they must create their own unique showstopper dish to prove their talent and dedication to deliver at the highest level. After tasting the dishes, Marcus, Monica and Gregg decide whose time in the MasterChef kitchen is up and which four chefs will move forward in the competition - one giant step close to being crowned MasterChef: The Professionals winner 2017.

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 challenge the eight chefs face is cooking against each other to create a dish dedicated to someone who has inspired them in life. Whether that's a professional from their career, a family member or a loved one, the challenge is to create a dish that in turn inspires the judges to send them straight through to the next round. In just one hour and 45 minutes, they have to deliver a perfect plate of food that showcases their personality and style, and sets them apart from the other chefs. After tasting their dishes, the judges will decide which professionals have proved themselves strong enough to go directly through to the next round. The remaining chefs must return to fight again in the MasterChef kitchen to secure one of the remaining four places in the next round. They face an invention test, where they are tasked with creating their own unique dish which celebrates the fresh and light ingredients on offer - and this time, there's no meat or fish for them to choose from. With this plate of food, the judges' expectations are high, so it's imperative that the chefs' ingenuity and skill shine through or they will forfeit their place in the next semi-final challenge. After this hard-fought battle, two chefs are asked to leave the competition. The six who remain continue on their path in pursuit of the MasterChef: The Professionals title 2017.

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. Three years after opening, he won his first Michelin star. Despite the fact that James has no professional training, his restaurant was the only new restaurant in the UK to be awarded two Michelin stars in 2017. In the same year, James was also awarded the prestigious Good Food Guide Chef of the Year. The chance for the semi-finalists to cook alongside James is a huge privilege and one that will place them in an extraordinary position to supercharge their culinary skills. The first challenge for the chefs is to each take responsibility for one dish from the tasting menu. Under the close scrutiny and guidance of James, the chefs aim to emulate his style and deliver intricate and complex two-star standard dishes during a packed lunchtime service. Once they've shown they are capable of keeping their heads above water and operating in his meticulous kitchen, James sets the chefs the task of recreating one of his signature dishes - a seasonal salad of up to 50 ingredients. Finally, the inspired chefs return to the MasterChef kitchen, where they face the challenge of cooking their own dishes for a two-course menu which Marcus, Monica and Gregg will taste. The judges expect their food to be of the highest standard in the competition so far. The chefs must aim for the skies, as at this stage in the competition one tiny slip can mean the difference between gaining a place in finals week or going home. Only perfection will do to edge closer to the MasterChef: The Professionals title 2017.

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. Gary works closely with chef patron Raymond to develop and execute the exceptional dishes that have enabled the restaurant to retain its two Michelin stars for over three decades and, over the next two days, the semi-finalists will be lucky enough to experience that skill and perfection first hand. First, Gary shows the professionals how to make his own unique lobster dish, talking them through the fine and intricate detail of preparation and presentation. The chefs are then given free rein to explore the restaurant's incredible two-acre gardens and collect whatever fresh produce they choose in order to create their own personalised version of Gary's dish. On tasting them, Gary looks for the chef's ability to showcase the seasonality of the beautiful garden produce, whilst displaying a keen eye for presentation and flavour balance. Once they've given Gary a taste of what they're made of, the three chefs then have the daunting honour of being made responsible for one of Le Manoir's dishes during a packed lunchtime service. With 80 covers to feed and guests arriving from across the world, the stakes couldn't be higher. As Gary polices the pass and watches their every move, the chefs have to keep pace with the frenetic demands of the service and deliver pitch-perfect dishes, time after time. It's their chance to prove they have what it takes to work as chefs at the very highest level. Finally, the chefs return to the MasterChef kitchen to cook against each other in a

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. Over three nights, the chefs face the close scrutiny of some of the world's greatest chefs and face the challenge and unique opportunity of working in some of the most groundbreaking restaurants around. The first challenge the four chefs face is the once-in-a-lifetime chance to cook at one of the most prestigious events in the UK culinary calendar - The Chef's Table. It allows the finalists to showcase their food to their professional heroes as 23 culinary giants descend on London for this unique annual event. It is the only time so many of the UK's top culinary talents gather together to dine and provides a potentially career-changing moment for the finalists. This year, the VIP chef guests have 22 Michelin stars between them and include three Michelin-starred Matt Abe, Atul Kochhar, Nigel Haworth, Andrew Fairlie and Gary Jones, as well as rising stars Tommy Banks, James Lowe, Selin Kiazim and Elizabeth Haigh. Each chef takes charge of one of four courses, which are served to all 23 of their culinary idols. Over five intense hours, they are watched over by Marcus and Monica as they cook for their lives, preparing every last element of their ambitious creations to perfection to please their important guests. The stakes are incredibly high as the opportunity to be noticed by the leaders of the UK culinary industry doesn't come along every day. It is a career-defining experience for the chefs as they inch closer to the title of Professional MasterChef 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. For one chef, this will be the end of their journey, as only three can take the next step - being sent to the south of France to learn in the two Michelin-starred kitchens of the 4th best restaurant in the world, Mirazur. The judges begin by setting the four finalists a simple brief in the MasterChef kitchen - they are tasked with creating a single showstopping dish which draws inspiration from where they are from. In 90 minutes, they must go all out to cook the dish of their professional lives. At this point in the competition, there is nowhere to hide from the judge's scrutiny and one finalist is sent home. The remaining three finalists then travel to Menton in the south of France. This small town sits close to the Italian border and it is here that inspirational Argentinian chef Mauro Colegreco came in 2006 and established restaurant Mirazur, putting the town firmly on the culinary map. Within a year of opening, Mirazur had been awarded its first Michelin star and within five years it achieved its second. Inspired by its situation in the stunning landscape, Colegreco's food highlights his love and respect for the land, sea and mountains of the region. The restaurant regularly makes it into the prestigious World's 50 Best Restaurants list and, in 2017, sits in 4th place. It is frequented by diners who travel there from across the world, and who have to book months in advance

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. This is the last time they cook in the competition and the evening ends with one of them receiving the hard-won title. Tonight the final three outstanding professionals, who have created some incredible plates of food throughout the competition, face one final challenge: to cook the best three courses of their lives for the judges. They return for the final time to the MasterChef kitchen and spend three hours creating a three-course menu of starter, main and dessert which showcases their exceptional culinary abilities. This is the moment where everything is laid bare for the judges, as their plates will expose everything they have learned over the last seven weeks. They can't falter as they battle to display everything they have to give - their talent for flavour and creativity, their ability to remain calm and controlled under immense pressure and to flawlessly deliver three plates of incredible food. The reward is immeasurable as their career could change forever when one of them is crowned MasterChef: The Professionals Champion 2017.