MasterChef: The Professionals - Season 5

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.