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The penultimate heat week begins, as five more amateur cooks battle against each other. First, they must hold their nerve in the infamous Invention Test, where they have just one hour to cook an exceptional dish from scratch. They must then survive the extremely tricky Palate Test, a brand new MasterChef challenge which sees John demonstrate a chicken pot pie with coleslaw. Without seeing the demo, the amateurs are given just a few minutes to taste this dish before being asked to write down exactly what is in it, using their sense of smell and palate.

Today, eight more amateurs try to prove to judges John Torode and Gregg Wallace that they have the potential to be the 2017 MasterChef Champion. This year sees the introduction of the all-new MasterChef market - which is stocked full of produce from all around the world as well as a selection of meat and fish. The first challenge for the eight contestants is to invent and cook one dish using what's available to them in the market. On offer today are duck legs, ox tail, lamb mince, langoustine, cod and scallops.

Seven more hopefuls try to impress judges John Torode and Gregg Wallace. This year sees the return of the MasterChef Market, stocked full of the best-quality produce from across the world. The challenge is to invent and then cook one dish using anything from the market. The featured ingredients include lamb rump, pork chops, pigeon, sea bass, turbot and langoustine, and the contestants have an hour and ten minutes to dazzle the judges. After tasting all seven dishes, John and Gregg decide which four cooks are good enough to stay, while three are sent home. The four remaining cooks must cook two courses that will excite not just John and Gregg but also the MasterChef champions from 2005, Thomasina Miers, and 2006, Steven Wallis, and finalist from 2006 Daksha Mistry. After the four hopefuls have cooked, John and Gregg decide which three contestants deserve to take the next step in the competition and go through to Friday's quarter-final.

The second group of amateurs get their first taste of professional cooking. They are heading to Sartoria in London's Mayfair, run by renowned Italian chef patron Francesco Mazzei. The six contestants are responsible for serving up every dish on the menu to paying customers during a packed lunch service. Then it is back to MasterChef HQ for an invention test for John and Gregg. In a last-chance bid to stay in the competition, each cook has to show they have learned from their experience and can create a unique and outstanding dish worthy of gracing the table of a restaurant. Guest judge two Michelin-starred Nathan Outlaw returns to help John and Gregg evaluate the six amateur cooks' dishes After this challenge, one of the contestants is sent home.

It's the MasterChef final. After a formidable seven-week competition, the search for the country's best amateur cook reaches its climax. The finalists have to push themselves to the limit for one last time before Judges John Torode and Gregg Wallace crown one of the three highly talented amateur cooks the champion. This is their final chance to pull out all the stops, show everything they have learned, and in three hours demonstrate what sort of cook they have become. They must produce three exceptional courses, push their culinary boundaries and give the judges an awe-inspiring tasting like never before. It's a night packed with culinary highlights, as one of these three exceptional amateur cooks lifts the trophy and becomes the 11th MasterChef Champion.

The four remaining contestants must cook in an invention test for the demanding Michelin-starred chefs, Marcus Wareing. They are then taken to the world-famous Savoy hotel to produce a first-class fine dining menu for 12 Bond movie girls.

John Torode and Gregg Wallace are looking for the country's next star chef. In this heat, six contestants face three tests: inventing a dish from scratch in just 50 minutes, cooking at the La Porte Des Indes restaurant and making a two-course meal for the judges. Only one of them will make it through to become a quarter-finalist.

It's the second week of heats, and seven more hopefuls need to pull out all the stops to impress judges John Torode and Gregg Wallace. This year sees the return of the MasterChef Market, stocked full of the best-quality produce from across the world. The challenge is to invent and then cook one dish using anything from the market. The featured ingredients include venison, chicken, parma ham, sea bream and pollock, and the contestants have an hour and ten minutes to dazzle the judges.

It's the third week of heats and seven more hopefuls need to pull out all the stops to prove to judges John Torode and Gregg Wallace that they have the potential to rise above the rest. This year sees the return of the MasterChef Market, full of quality produce from across the world including meat, fish, fruit, vegetables, nuts, pulses, grains and dairy.

Eight more amateurs try to prove to judges John Torode and Gregg Wallace that they have the potential to be the 2017 MasterChef Champion. This year sees the introduction of the all new MasterChef market, which is stocked full of amazing produce from all around the world as well as a selection of meat and fish. The first challenge is to invent and cook one dish using what is available in the market. On offer today are poussin, lamb rack and duck breast as well as mussels, prawns and crab.

It is the quarter-final, and the six talented heat winners have no time to rest on their laurels as they continue to fight for their place in the competition. Today's brief has been set by food critic William Sitwell, and the contestants must cook either a savoury dish that has no meat or fish, or a tart dessert. After cooking their dish, the contestants must stand before William Sitwell, John and Gregg to hear what they think of their dish and how well they have kept to the brief. At the end of the quarter-final, the best cooks are put through to Knockout Week, taking them another step closer to being crowned MasterChef Champion 2017.

John Torode and Gregg Wallace are looking for the country's next star chef. In this heat, contestants will face three high-pressure tests: inventing a dish from scratch, cooking in the fast-paced professional kitchen of Bordeaux and creating a two-course meal to impress the judges. Only one of them will get through to the forthcoming quarter-final and one step closer to becoming Masterchef Champion.

It is the quarter-final, and the six contestants face the Critic's Test. This episode's brief has been set by Jay Rayner. His challenge for the amateur cooks is to make an exceptional pie - it can be any pie they like, sweet or savoury, but they must make their own pastry. After cooking their dish based on this brief, the contestants stand before Jay and judges John and Gregg to hear what they think of their dish and whether they've managed to rise to the challenge and fulfil the expectations. At the end of this quarter-final the best cooks go through to Knockout Week.

With three contestants already through to the semi-finals, the best six remaining cooks go head to head to fight for their place alongside them. Judges John Torode and Gregg Wallace are joined by renowned chef Theo Randall. Previously awarded a Michelin star when he was head chef at the River Cafe, Theo is now the proprietor of Theo Randall at The Intercontinental. The six amateur cooks are set a brief by Theo to create one outstanding dish inspired by Italian cuisine, and they have just 90 minutes to prep and cook it. At this stage in the competition, the judge's expectations are sky high, and only the five best cooks will keep their place and join the other three semi-finalists. This is the cooks' final chance to prove they've got what it takes to stay in the competition and take a step closer to being crowned MasterChef champion 2018.

The third week of heats continue with the amateurs given just 80 minutes to devise one dish using ingredients from the MasterChef market. On offer are chicken wings, quail, pancetta, brown shrimp, salmon and haddock. After three are sent home, the others cook two courses to impress not just John Torode and Gregg Wallace, but also the 2013 finalists - Saira Hamilton, Larkin Cen and champion Natalie Coleman

The pressure cookers are out, the table has been laid and the trophy has been polished - MasterChef is back, opening its doors to a new batch of aspiring chefs all battling to become Britain's best amateur cook. Across twenty-five episodes spread over seven weeks on BBC One, the contestants face extraordinary culinary challenges, expert critique and the trusted MasterChef faces, as John Torode and Gregg Wallace return to the judging table on the hunt for the twelfth champion.

The remaining semi-finalists must pull out all the stops when they are tasked with the daunting challenge of cooking a three-course fish lunch to celebrate 100 years of women's right to vote. John Torode oversees the kitchen as the amateurs face a high-pressured lunchtime service. The VIP diners include: Dr Helen Pankhurst, great-granddaughter of Emmeline Pankhurst - leader of the suffragette movement; Baroness Hale, president of the Supreme Court; former BBC chief news correspondent Kate Adie; broadcaster Dame Jenni Murray; space scientist Dr Maggie Aderin-Pocock; journalist Kirsty Wark; and leading female chefs and restaurateurs who are at the forefront of dining trends and have paved the way for culinary excellence.

It's the last week of heats and seven more hopefuls need to pull out all the stops to prove to judges John Torode and Gregg Wallace that they have the potential to rise above the rest to become MasterChef 2018 Champion. This year sees the return of the MasterChef Market, stocked full of the best quality produce from across the world including meat, fish, fruit, vegetables, nuts, pulses, grains and dairy. The challenge is to invent and then cook one dish using anything from the Market. This time, the featured ingredients include quail, chorizo, bone marrow, cod and squid.

It is the first quarter-final of the series, and the six heat winners continue to fight for their place in the competition. In the Critic's Test, the contestants are put through the mill with a seriously daunting test set by critic William Sitwell. His challenge for the amateur cooks is to create a dessert showcasing either alcohol or spices.

It is the last of semi-finals, and the remaining six amateurs attempt to win a place in the MasterChef finals. To win their place in the final five they must cook an outstanding dish for four of the country's most feared restaurant critics - Amol Rajan, Tracey MacLeod, Jay Rayner and William Sitwell. At the end, John Torode and Gregg Wallace decide who to take through to finals week.

It is the second week of heats and eight more hopefuls try to prove to judges John Torode and Gregg Wallace that they have the potential to be the 2017 MasterChef Champion. This year sees the introduction of the all-new MasterChef market - which is stocked with produce from all around the world, as well as a selection of meat and fish. The first challenge for the eight contestants is to invent and cook one dish using what's available to them in the market.

Finals Week continues on MasterChef 2015. Over the past six weeks, the country's most promising amateur cooks have been whittled down to the best four. All of them have just one goal: to lift the coveted MasterChef Champion trophy. Tonight the final four become three. First, the four talented amateur cooks embark on a culinary odyssey to Sweden, where they will face a series of challenges they will remember for the rest of their lives.

It's the final week of MasterChef 2015. Over the past six weeks, the country's most promising amateur cooks have been whittled down to the best five. All of them have just one goal: to lift the coveted MasterChef Champion trophy. Tonight, the final five become the final four. The final five travel to Cambridge University's Churchill College, where they have the immense task of cooking a five-course dinner in honour of the man regarded as one of the greatest wartime leaders of the 20th century - Sir Winston Churchill. It is 50 years since he passed away, and historians, biographers and members of his family are gathering to remember him.

It's the last of the semi-finals, and it's do or die for the best six amateurs as they cook off to win a coveted place in the prestigious MasterChef final week. The contestants have just one challenge to win a place in the final five - to cook an outstanding dish to win over three of the country's most feared restaurant critics - Charles Campion, Tracey MacLeod and William Sitwell. Serving food to these masters of the dining room is a daunting task for the most adept chefs and these talented home cooks now have to put their skills and palates on the line. At the end, judges John Torode and Gregg Wallace face a difficult decision - who to take through to next week's MasterChef finals week?

The competition is about to get serious as Knockout Week begins. At the end of this week only the best eight cooks will become semi-finalists. After four weeks of fierce competition only the 12 best cooks remain, and the battle is on as they come together for the first time.

In the final heat, five more amateur cooks try to prove to judges John Torode and Gregg Wallace that they have the potential to be MasterChef Champion 2015. Firstly, the contestants are given just one hour and fifteen minutes to dazzle the judges when they are asked to cook their calling card, a practised dish that represents just who they are as a cook and showcases their talent. The two lucky cooks who do best will be safe - for now - and sail straight through to the third test.

The week's best amateurs are put through the mill with a seriously daunting test - the critic's brief. The home cooks have to impress just one food critic with two dishes. They are given the critic's brief and must create a main and a pudding based on it. The brief has been set by the candid food critic and ex-chef Charles Campion, who asks them to cook a main based on the following instructions: 'I am looking for a cook who can successfully make either a classic British dish or a genuine Indian one. Someone who can do simple dishes well, without over-elaborate presentation

Five more amateur cooks try to prove to judges John Torode and Gregg Wallace that they have the potential to be MasterChef Champion 2015. Firstly, the contestants are given just one hour and fifteen minutes to dazzle the judges when they are asked to cook their calling card, a practised dish that represents just who they are as a cook and showcases their talent. The two lucky cooks who do best will be safe - for now - and sail straight through to the third test.

It's the second quarter-final of the series and the four talented heat winners have no time to rest on their laurels as they continue to fight for their place in the competition. The week's best amateurs are put through the mill with a seriously daunting test - the critic's brief. The home cooks have to impress just one food critic with two dishes. They are given the critic's brief and must create a main and a pudding based on it.

As the second week of heats begins, five more amateur cooks try to prove to judges John Torode and Gregg Wallace that they have the potential to be MasterChef Champion 2015. Firstly, the contestants are given just one hour and fifteen minutes to dazzle the judges when they are asked to cook their calling card, a practised dish that represents just who they are as a cook and showcases their talent. The two lucky cooks who do best will be safe - for now - and sail straight through to the third test.

It's knockout week and the surviving chefs compete for a place in the semi-final. The first group of six cook lunch for over 200 British Airways' maintenance employees. Then it's back to MasterChef HQ to show what they have learned. The weakest individuals of the day must face each other in an invention cook-off.

It is the final heat. The contestants face the Invention Test and the Palate Test (scallop and crab ravioli with a spiced prawn sauce). The survivors do a busy lunch service in London's Terrace Grill. then cook two of their own dishes for John and Gregg.

In this episode, seven more amateurs try to prove to judges John Torode and Gregg Wallace that they have the potential to be the 2018 MasterChef Champion. This time, the featured ingredients in the MasterChef market include poussin, beef cheeks, pork mince, mackerel and tiger prawns. They have an hour and 10 minutes to dazzle the judges and prove they are good enough to stay in the competition. The stakes are high and it's important to choose wisely because after tasting all seven dishes, John and Gregg will decide which four cooks are good enough to stay, while three cooks will be sent straight home.

It's the quarter-final and the six heat winners continue to fight for their place in the competition. In the Critic's Test, the week's best amateurs will be put through the mill with a seriously daunting test set by one of the country's toughest food critics. Tonight's brief has been set by Grace Dent. Her challenge for the amateur cooks is to make their best comfort food dish - something Grace would want to eat on her day off. After cooking their dish based on this brief, the contestants stand before Grace Dent and judges John and Gregg, to hear, face-to-face, what they think of their dish and whether they've managed to rise to the challenge and fulfil the expectations. At the end of this quarter-final, the best cooks will go through to Knockout Week.

It's Finals Week of MasterChef 2018, and just five cooks remain. The final five travel to Carlton Towers in rural North Yorkshire, a Victorian gothic country house which is home to Lord and Lady Fitzalan-Howard and family. Here, the five amateur cooks must cook for the lord and lady as they host a lunch for some of Yorkshire's finest local producers and farmers, including author and shepherdess Amanda Owen, rhubarb farmer Robert Tomlinson and Simon Eyles MD of Yorkshire tearooms Bettys.

It's the last quarter-final and the six talented heat winners have no time to rest on their laurels as they continue to fight for their place in the competition. In the Critic's Test, the week's best amateurs will be put through the mill with a seriously daunting test set by one of the country's toughest food critics. Tonight's brief has been set by Amol Rajan.

The semi-finals continue as the eight remaining cooks head to the BBC studios at Elstree, home to TV drama Holby City. The contestants are split into two teams of four and face the challenge of running their own kitchens in two specially constructed catering tents. Each team must create two main courses and a dessert to feed 120 members of the cast and crew.

After a formidable seven-week competition, the search for the country's best amateur cook reaches its climax. The finalists have to push themselves to the limit for one last time before judges John Torode and Gregg Wallace crown one of the three highly-talented amateur cooks the champion. In three hours, they must produce three exceptional courses, push the culinary boundaries and give the judges an awe-inspiring tasting like never before. It is a night packed with culinary highlights as one of the three amateur cooks lifts the trophy and becomes the 13th MasterChef champion.

Restaurant critic Tracey Macleod sets the brief for the third quarter-final, challenging them to cook a savoury dish that showcases rice or a dessert with almonds as the star. After preparing their dish, the candidates must stand before Tracey and presenters John Torode and Gregg Wallace and hear what they think of their offering and how well they have adhered to the brief

It's the MasterChef final. After a formidable seven-week competition, the search for the country's best amateur cook reaches its climax. The finalists must push themselves to the limit one last time before John Torode and Gregg Wallace crowns one of the three highly talented cooks as the champion. In this final challenge, the finalists must pull out all the stops, show everything they have learned, and demonstrate what sort of cook they have become. They have three hours to produce three exceptional courses, push the culinary boundaries and give the judges an awe-inspiring tasting like never before. At the end of the challenge, one of the finalists will lift the trophy and become the 12th MasterChef champion.

The next five contestants are challenged to deliver an amazing plate of food with no prior planning. Then they must recreate a dish without a recipe just by tasting it. The remaining three have to cook at a busy lunch service at a London restaurant. Finally, they must rustle up their two best courses for John and Gregg, and for three MasterChef winners.

The final four amateur cooks embark on a culinary adventure to South Africa, where they face three extraordinary challenges, guided by two of South Africa's acclaimed chefs. Their first task is to cook a traditional South African 'braai' using ingredients and cooking methods alien to them in the sizzling 40-degree heat. They are mentored by chef Reuben Riffel, who also devises with the menu. Next, the amateurs have the honour of working with British-born chef Luke Dale Roberts.

The contestants are tasked with cooking a three-course fish lunch for some of the country's biggest fish experts. Starting at 4am at Billingsgate Fish Market, they must first source their ingredients before moving on to Fishmongers' Hall, the prestigious headquarters of the Fishmongers' Company, where they take full control of the kitchens. John Torode oversees the kitchen as the amateurs face a high-pressure lunchtime service.

The last group of eight amateurs are given just 80 minutes to devise one dish using ingredients from the MasterChef market. On offer are venison, lamb mince, kidneys, scallops and langoustines. After three are sent home, the others cook two courses to impress not just John Torode and Gregg Wallace, but also the 2012 champion Shelina Permaloo as well as former finalists Daksha Mistry (2006) and Juanita Hennessey (2016)

The final eight amateur cooks battle for a place in the quarter-final, first creating a dish using ingredients from the MasterChef market, including oxtail, poussin and beef mince, after which three of the contestants will be sent home. For the second challenge, the five remaining cooks have to create a two-course meal to impress judges John Torode, Gregg Wallace and previous MasterChef finalists, with the best three contenders going through to the quarter-final

MasterChef is back for its eleventh year with more fantastically talented amateur cooks who want to take a shot at the coveted MasterChef Champion title. Out of the hundreds that auditioned, forty amateur cooks are through to battle it out over four weeks of heats, producing some of the most inspiring, exceptional, unusual and disastrous food ever seen on the series. Tonight, the first five amateur cooks try to prove to Judges John Torode and Gregg Wallace that they have the potential to be the 2015 MasterChef Champion.

It is the penultimate show, and the final four amateur cooks face the challenge of a lifetime cooking alongside internationally renowned chef Ashley Palmer-Watts. Regarded as a leading culinary innovator, Ashley has worked alongside one of Britain's most famous chefs, Heston Blumenthal, for the last 18 years. As head chef at the three-Michelin-starred Fat Duck in Bray,

It is the first of the semi-finals, and the nine remaining cooks face just one test to keep them in the competition. They have 90 minutes to cook a dish which showcases their favourite ingredient, with choices ranging from lamb to cauliflower and seaweed. For one of the contestants, the dream will be over.

Eight more hopefuls enter the MasterChef kitchen, challenged to create a dish using ingredients taken from the MasterChef Market, including chicken legs, quail, salmon and lamb rump. The cooks have an hour and 20 minutes to come up a dish to impress the judges, before three of the contestants are sent home. For the second challenge, the remaining five competitors are asked to create an exciting two-course menu, with previous MasterChef winners and finalists joining John and Gregg as they decide who will make it to the following stage of the competition

Just nine amateur cooks remain as Knockout Week comes to a close, all of whom are desperate to reach the semi-finals. In this episode they have only one challenge: to cook one superb showstopper dish to wow the judges and secure their semi-final place. They have one and a half hours to create their masterpieces, and failure is not an option. Only the eight best amateurs will become semi-finalists, inching closer to being crowned MasterChef Champion 2016. For one more hopeful, the MasterChef dream will be over.

ohn Torode and Gregg Wallace are looking for the country's next star chef. In this heat, six contestants face three tests: inventing a dish from scratch in just 50 minutes, cooking at L'Autre Pied and making a two-course meal for the judges. Only one of them will make it through to become a quarter-finalist.

Restaurateur John Torode and fruit and veg man Gregg Wallace look for the country's next masterchef. The contestants will face three tests. First, they will invent a dish from scratch in forty minutes using only the ingredients they've been given. Next, they will help in the Mocoto restaurant over a lunchtime service. And finally, they will create a two course meal for the judges.

It's the MasterChef final. After an arduous seven-week journey, the search for the country's best amateur cook reaches its climax. The finalists have to push themselves to the limit for one last time before judges John Torode and Gregg Wallace crown one of the three talented cooks the champion. This is their final chance to pull out all the stops and show everything they have learned along the way, and in three hours demonstrate the kind of cook they have become. They must produce the best three dishes of their lives, push their culinary boundaries and produce jaw-droppingly good food for the judges. It's now or never for these exceptional amateur cooks as only one of them can lift the trophy and become the fourteenth MasterChef champion.

Broadcaster and restaurant critic Jay Rayner sets the brief for the fourth quarter-final, challenging the contenders to cook a savoury dish that showcases aubergine or a dessert with honey as the star. After preparing their dish, the candidates must stand before Jay and presenters John Torode and Gregg Wallace and hear what they think of their offering and how well they have adhered to the brief

The MasterChef semi-finals continue as the eight remaining cooks in the competition head to RAF Halton in Aylesbury to celebrate 100 years of the RAF's formation. The semi-finalists are split into two teams of four and face the enormous challenge of running their own kitchens in two specially constructed catering tents. Each team must create two main courses and a dessert to feed 120 veterans, serving airmen and new recruits for a special lunch that celebrates the centenary. With less than four hours to deliver, organisation and teamwork are essential for success.

It is the second of the heats, as the next eight hopefuls pick up their knives and show off their culinary skills. Who will prove that they have what it takes to line up with the successful contestants who have already made it through? First they must overcome the notorious Invention Test and prove that, in only an hour and 15 minutes, they can deliver an amazing plate of food with no planning.

It's the last quarter-final of the heats and the six talented heat winners have no time to rest on their laurels as they continue to fight for their place in the competition and a place in knockout week. The week's best amateurs are put through the mill with a daunting test set by one of Britain's toughest food critics, Jay Rayner. He challenges the amateur cooks to make an exceptional dish centred on one ingredient, duck breast. After cooking their dish based on the brief, the contestants must stand before Jay Rayner and John and Gregg, and hear what they think of their dish and how well they have kept to the brief. At the end of tonight's quarter-final, the best cooks will go through to knockout week, taking another step closer to being crowned MasterChef Champion 2016.

Knockout week continues as the second group of six cook lunch for 200 firefighters. Then, it is back to MasterChef HQ to show what they have learned. The weakest individual cooks of the day must face each other in an invention cook-off.

Five amateur cooks battle against each other as the final week of heats begins. First, they must hold their nerve in the Invention Test, where they have just one hour to cook an exceptional dish from scratch. No-one goes home after this, because they must next survive the extremely tricky Palate Test, which sees chef John Torode demonstrate a beef stir-fry with choy sum and peanuts. Without seeing the demo, the amateurs are given just a few minutes to taste this dish before being asked to write down exactly what it is in it, using their sense of smell, and palate.

Three previous contestants return for another shot at the title. But they ve been here before, so this time things are tougher: they have to survive an 18-hour shift in a professional kitchen. First they are off to Roast for breakfast service, and then it's straight to Browns for evening service. Who has the endurance and the skill to make it? Only the best will go through to the quarter final.

After four weeks of fierce competition in the heats, 56 amateur cooks have been whittled down to just 16. Now these talented cooks come together to cook off against each other across two shows. In this episode the amateurs are split into two groups - the blue group and the red group - with eight cooks in each. Both groups face a cook-off based on a brief given by John and Gregg.

The pressure is mounting as the country's best five amateurs enter the seventh week of the cooking competition of their lives. John Torode and Gregg Wallace set the contestants the challenge of cooking for three leading restaurant critics. The five have to pull out all the stops as they make their own finest three courses and try to impress the hyper-critically honed palates of their guests: Charles Campion, Tracey MacLeod and Jay Rayner. With one contestant due to leave at the end of the show, the pressure is intense in the MasterChef kitchen as timings go awry, emotions take over, and dishes either explode with flavour or crash and burn.

John Torode and Gregg Wallace are looking for the country's next star chef. In this double-length episode comprising a heat and quarter-final, contestants face three tests: inventing a dish from scratch, cooking at Bank Westminster and creating a two course meal to impress the judges. Those who make it through to the quarter-final must prove their knowledge of and passion for food. The heats have produced four exceptional cooks, but only one will make it through to become a semi-finalist.

MasterChef returns for its eighth series, with more fantastically talented amateur cooks who want to test their kitchen skills and take a shot at lifting the coveted MasterChef Champion title. Thousands of applications were scoured, and a short-list of the country's most talented amateur cooks were invited to cook for John Torode and Gregg Wallace. Each created a spectacular dish, which John and Gregg tasted in the isolation of the MasterChef dining room without watching the cooks themselves, their processes, techniques or skills.

This time, the contestants are cooking at Asia De Cuba at St Martins Lane Hotel. Can they keep their cool and stand the pace of this frantic kitchen? Next, they will have to impress the judges with a two-course meal that shows they have flair, skill and the potential to make it as a great chef. Only one of them will get through to the quarter-final and come one step closer to becoming MasterChef.

John Torode and Gregg Wallace are looking for the country's next star chef. In this heat, contestants will face three high-pressure tests: inventing a dish from scratch, cooking in the fast-paced professional kitchen at Sartoria and creating a two course meal to impress the judges. Only one of them will get through to the forthcoming quarter-final and one step closer to becoming Masterchef Champion.

Five amateur cooks battle against each other in the latest Masterchef heat. First, they must hold their nerve in the infamous Invention Test, where they have just one hour to cook an exceptional dish from scratch. No one goes home after this because next they have to survive the extremely tricky Palate Test, a brand new MasterChef challenge. Tonight, Chef John Torode demonstrates pappardelle with meatballs and tomato sauce. Without seeing the demo, the amateurs are given just a few minutes to taste this dish before being asked to write down exactly what it is in it, using their sense of smell, and palate.

Knockout Week continues as the remaining 11 contestants are split into two groups and get their first taste of professional cooking when they have to run an entire lunchtime service on their own. In this episode, the first group head to Typing Room, a London restaurant over seen by Lee Westcott, a protégé of Jason Atherton and Rene Redzepi's Noma. During a busy service, the five amateurs are responsible for serving up every dish on the menu to paying customers. Who will falter as they cook in a completely unfamiliar and demanding environment?

It's the first of the semi-finals, and tonight the eight best cooks come together to battle in a team challenge, the relay invention test. Split into two teams of four, both groups must create one dish between them, using the humble chicken, as well as a range of vegetables, herbs and spices. Each team member has just 20 minutes to make their contribution to the dish, and they must do so without communicating with one another.

The MasterChef semi-finals continue with a spectacular challenge as the eight remaining cooks head to Lincolnshire for an event they will never forget. They must cook a 50th anniversary celebration lunch for some of the most well-loved members of the British armed forces - 90 pilots and the support crew of the Red Arrows.

John Torode and Gregg Wallace are looking for the country's next star chef. Six contestants, picked from thousands of hopeful amateurs, will face three high-pressure tests. First they have to invent a dish from scratch in 50 minutes, using only the ingredients they've been given. Next, the three contestants who've shown the most potential will have to survive the heat of the professional kitchen at The Pacific Oriental. Finally, they will have to impress the judges with a two course meal that shows they have flair, skill and the potential to make it as a great chef. Only one of them will get through to the quarter-final.

The final three amateur cooks face the most terrifying challenge yet, The Chef's Table, mentored by chef Sat Bains. To fight for their place at The Chef's Table, John Torode and Gregg Wallace challenge the amateurs to cook a classic dish with their stamp on it. The final contestants then face the ultimate challenge. Sat has designed an exquisite three-course menu for lunch and each contestant will be responsible for one of his signature dishes.

Cookery competition with John Torode and Gregg Wallace. As the second week of heats continues, the next six amateur cooks try to prove to the judges that they have the potential to be the tenth MasterChef champion. Firstly, the contestants are asked to cook their calling card, a practiced dish that represents who they are as a cook and showcases their talent. They have just one hour to dazzle the judges with one plate of food that shows just what they can do.

The cookery competition continues its tenth series with the second quarter-final, and the four talented heat winners have no time to rest on their laurels as they continue to fight for their place in the competition. First, they must prove their mettle in the fiendishly difficult palate and skills test. Chef John Torode cooks chicken liver pate with onions madagascar and melba toast, a dish designed to test the cooks' skills of prioritisation and timing.

Five amateur cooks try to prove to Judges John Torode and Gregg Wallace that they have the potential to be the 2015 MasterChef Champion. Firstly, the contestants are given just one hour and fifteen minutes to dazzle the judges when they are asked to cook their calling card, a practised dish that represents just who they are as a cook and showcases their talent. After tasting all five dishes, John and Gregg, without telling each other, each pick their favourite dish.

The Invention and Palate Tests (potato pancakes, smoked trout, and beetroot salad) eliminate two cooks. The survivors join a busy lunch time service in London's Cadogan Hotel, then return to the MasterChef kitchen to cook two of their own courses to impress John and Gregg.

As the fourth heat begins, the contestants must hold their nerve in the infamous Invention Test, where they have just one hour to cook an exceptional dish from scratch. No-one goes home after this because next they have to survive the extremely tricky Palate Test - a brand new MasterChef challenge. Chef John Torode demonstrates a Glass Noodle Salad with Chicken and Crab. Without seeing the demo, the amateurs are given just a few minutes to taste this dish before being asked to write down exactly what is in it, using their sense of smell, and palate.

Three previous contestants return for another shot at the title. But they've been here before, so this time things are tougher: they have to survive an 18-hour shift in a professional kitchen. First they are off to The Goring for breakfast service and then it's straight to Artisan for evening service. Who has the endurance and the skill to make it? Only the best will go through to the quarter final.

John Torode and Gregg Wallace are looking for the country's next star chef. In this heat, contestants will face three high-pressure tests: inventing a dish from scratch, cooking in the fast-paced professional kitchen of Suka at the Sanderson Hotel and creating a two course meal to impress the judges. Only one of them will get through to the forthcoming quarter-final and one step closer to becoming Masterchef.

The MasterChef semi-finals continue, and the pressure is on as tonight one more chef leaves the competition. First, the seven remaining amateurs face a challenge that will really put their skills to the test. They must cook the judges just one dish... but this time using scraps, trimmings and leftovers. Their choice of ingredients for the challenging scraps test includes chicken giblets and skin, bones, a pig's ear, fish heads and bones, roes, potato peelings, vegetable offcuts, stale bread and cheese rind.

The end of the Knockout Week sees the contenders whittled down to 10 amateur cooks - all of whom are desperate to reach the semi-final stage. In this edition they have just one challenge - to secure their place by winning over judges John Torode and Gregg Wallace with a showstopper dish prepared in just 90 minutes. Only nine will become semi-finalists, inching closer to being crowned the series champion of 2017. For one therefore, the MasterChef dream will be over

It's the final week of MasterChef 2016. All the amateur cooks have just one goal: to lift the coveted MasterChef champion trophy. The final four talented amateur cooks embark on a culinary odyssey to Mexico, where they face a series of challenges they will remember for the rest of their lives. Mexico is home to a cuisine that has remained fundamentally unchanged for thousands of years, and the finalists' journey begins in the country's capital, Mexico City, known for its extraordinary markets, exotic produce and vibrant street food.

MasterChef continues its eighth series, as more fantastically talented amateur cooks put their culinary skills to the test and take a shot at lifting the coveted MasterChef Champion title. The contestants have been battling to stay in the MasterChef competition, and now only the best nine remain. In this episode, judges John Torode and Gregg Wallace apply the pressure by giving last week's losing team a chance to redeem themselves. The team must once again survive the world of mass catering, and this time the five contestants have to prepare lunch for a massive 350 hungry factory workers.

Forty amateur cooks have been whittled down to the most promising eight. It's the first of the semi-finals, and the eight best cooks come together to battle in a team challenge, the Relay Invention Test. Split into two teams of four, both groups must create two dishes between them; a main course based on lamb, and a dessert using pear as the main ingredient. Each team member has just 20 minutes to make their contribution to the dish, and they must do so without communicating with one another.

John Torode and Gregg Wallace are looking for the country's next star chef. In this heat, contestants will face three high-pressure tests: inventing a dish from scratch, cooking in the fast-paced professional kitchen of Mango Tree and creating a two-course meal to impress the judges. Only one of them will get through to the forthcoming quarter-final and one step closer to becoming Masterchef Champion.

The remaining 12 contenders face a daunting challenge as they cook for previous finalists and winners of the competition, working under head chef John Torode in their first restaurant-style service. They are asked to design a stand-out dish for the three-course menu and have just 30 minutes to deliver their food once the orders have been taken. The diners include Dhruv Baker, Mat Follas, James Nathan, Steven Wallis, Peter Bayless and Thomasina Miers.

The second group of six hopefuls try their hand at professional service, preparing lunch at Roux in Parliament Square, Michel Roux Jr's second restaurant, run by 2009 MasterChef: The Professionals winner Steve Groves. The amateurs then have the chance to show what they have learnt by rustling up a dish in an invention test, but adding to the pressure, they also present their food to chef Tom Wareing. Who will make it through to tomorrow's final?

In this double-length episode comprising a heat and a quarter-final, contestants will face three high-pressure tests. They have to design an exceptional meal that will impress the judges, but before that, they must prove their food knowledge. The previous heats have produced four exceptional cooks, but only one of them will make it through to become a semi-finalist.

Restaurateur John Torode and fruit and veg man Gregg Wallace look for the country's next masterchef. The contestants have been picked from hundreds of applicants and will face three tests. First, they will invent a dish from scratch in 40 minutes using only the ingredients they've been given. Next, they will help in Luciano's restaurant over a lunchtime service. And finally, they will create a two course meal for the judges.

This time, the contestants are cooking at Wahaca. Can they keep their cool and stand the pace of this frantic kitchen? Later, they will have to impress the judges with a two-course meal that shows they have flair, skill and the potential to make it as a great chef. Only one of them will go through to the quarter-final and one step closer to becoming MasterChef.

Six contestants, picked from thousands of hopeful amateurs, will face three high-pressure tests. First they have to invent a dish from scratch in 50 minutes, using only the ingredients they've been given. Next, the three contestants who've shown the most potential will have to survive the heat of the professional kitchen at the restaurant Prism. Finally, they will have to impress the judges with a two course meal that shows they have flair, skill and the potential to make it as a great chef. Only one of them will get through to the quarter-final.

John Torode and Gregg Wallace are looking for the country's next star chef. Six contestants, picked from thousands of hopeful amateurs, will face three high-pressure tests. First they have to invent a dish from scratch in 50 minutes, using only the ingredients they've been given. Next, the three contestants who've shown the most potential will have to survive the heat of the professional kitchen at Delfina. Finally, they will have to impress the judges with a two course meal that shows they have flair, skill and the potential to make it as a great chef. Only one of them will get through to the quarter-final.

John Torode and Gregg Wallace are looking for the country's next star chef. In this heat, contestants will face three high-pressure tests: inventing a dish from scratch, cooking in the fast-paced professional kitchen of the Charlotte Street Hotel and creating a two course meal to impress the judges. Only one of them will get through to the forthcoming quarter-final and one step closer to becoming Masterchef.

John Torode and Gregg Wallace are looking for the country's next star chef. In this heat six contestants will face three tests: inventing a dish from scratch in just 50 minutes, cooking at The Zetter restaurant and making a two-course meal for the judges. Only one of them will make it through to become a quarter-finalist.

The Invention Test and the Palate Test (crumbed venison cutlets) eliminate two cooks. The remaining three join a busy lunch time service in London's One Twenty One Two at The Royal Horseguards Hotel. then it's back to the MasterChef kitchen to cook their own two brilliant courses to impress John and Gregg.

John Torode and Gregg Wallace return to put more keen cooks to the test. The first six hopefuls take on a new challenge in which they prepare their Calling Card, a dish that represents who they are and showcases their talent. This is followed by the infamous Invention Test, in which there is now a choice of two boxes of ingredients, and the stakes are high because after that, two of the amateurs will be going home. The remaining four then replicate the conditions of restaurant service as they rustle up dinner for three discerning guests - 2005 MasterChef winner Thomasina Miers, 2008 winner James Nathan and 2010 finalist Alex Rushmer. It's then up to John and Gregg which two will advance to Friday's quarter-final

The cookery competition continues its tenth series with the fourth quarter-final, and the four talented heat winners have no time to rest on their laurels as they continue to fight for their place in the competition. First, they must prove their mettle in the fiendishly difficult palate and skills test. Chef John Torode cooks poached and fried pepper chicken, herbed gnocchi, mushroom and tarragon sauce, a dish with three different types of mushrooms to identify and which requires a high level of technical skill.

It's the MasterChef final. After a formidable eight-week competition, tonight the search for the country's best amateur cook reaches its climax. The finalists have to push themselves to the limit for one last time before judges John Torode and Gregg Wallace will crown one of the three highly talented amateur cooks the champion. This is their chance to pull out all the stops, show everything they have learned, and in three hours demonstrate what sort of cook each has become. They must produce three exceptional courses and are on a mission to push culinary boundaries and give the judges an awe-inspiring tasting like never before. Tonight one of these three exceptional cooks will lift the trophy as John and Gregg crown them MasterChef Champion 2014.

It's the first quarter-final of the series and the four talented heat winners have no time to rest on their laurels as they continue to fight for their place in the competition. The week's best amateurs are put through the mill with a seriously daunting test - the critic's brief. The home cooks have to impress just one food critic with two dishes. They are given the critic's brief and must create a main and a pudding based on it.

As the second week of heats begins, five more amateur cooks try to prove to judges John Torode and Gregg Wallace that they have the potential to be MasterChef Champion 2015. Firstly, the contestants are given just one hour and fifteen minutes to dazzle the judges when they are asked to cook their calling card, a practised dish that represents just who they are as a cook and showcases their talent. The two lucky cooks who do best will be safe - for now - and sail straight through to the third test.

As Knockout Week continues, the second group of amateurs get their first taste of professional cooking. They head to Theo Randall at the Intercontinental, a London restaurant awarded Best Italian in Britain in 2013, where they will be responsible for serving up every dish on the menu for a busy lunch service. As the competition hots up, who will sink and who will swim?

At the end of Knockout Week, the competition has been whittled down to nine extremely talented amateur cooks - all of whom are desperate to reach the MasterChef semi-finals. At MasterChef HQ, they have only one challenge: to cook one superb show-stopper dish to completely wow the judges and secure their semi-final place. The nine have one-and-a-half hours to create their masterpiece. Failure now is not an option. Only the eight best amateurs will become semi-finalists, inching closer to being crowned MasterChef Champion 2015.

In tonight's penultimate show, the final three amateur cooks face the most iconic and terrifying challenge yet - the Chef's Table. This year's Chef's Table is mentored by one of the century's most influential culinary talents - the brilliant and eccentric Italian maestro Massimo Bottura. From humble beginnings, he rose to become the driving force behind Osteria Francescana in northern Italy, which holds three Michelin stars and has been awarded third-best restaurant in the world. His revolutionary modern food has its roots firmly in the traditional heart of Italian cuisine and is based on the philosophy that every dish should tell a story.

Knockout Week continues, as the second group of amateurs get their first taste of professional cooking. They head to an award-winning modern Italian restaurant run by head chef Antonio Favuzzi. The contestants are responsible for serving up every dish on the menu for a busy lunch service. Afterwards, it's back to the MasterChef kitchen for an Invention Test to show John and Gregg just what they have learnt.

The MasterChef semi-finals continue. Forty amateur cooks have been whittled down and now only the most promising seven remain in the competition, all fighting for a place in Finals Week. In this programme they have to pull out all the stops as they are tasked with the daunting challenge of cooking for some of the world's most celebrated restaurateurs. Travelling to London's fashionable Chelsea, the amateur chefs are thrown into service at the culinary landmark Bluebird where they take full control of its kitchens. John Torode oversees the kitchen, as the amateurs face a high pressured lunchtime service