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.
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 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.
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.
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.
