MasterChef: The Professionals

In this opening heat, the chefs must cook a steak diane and a raspberry tart.

The chefs must cook a T-bone of plaice and a wild garlic veloute.

The week's six strongest chefs face the first quarter-final.

For Monica's skills test, the first three chefs have 15 minutes to make sea bass ceviche.

The skills tests involve a sauce maltaise asparagus and a banoffee cheesecake.

In the quarter-final, the six best chefs from the week's heats return to the kitchen.

Six new chefs take on taramasalata and tagliatelle carbonara in the skills tests.

Six new chefs take on lamb tartare and filleting a John Dory in the skills tests.

In this quarter-final, the chefs reinvent steak and kidney pie and cook a two-course menu.

It is the final heats week. Three chefs must make an artichoke barigoule.

The last six chefs battle to make it through to the quarter-finals.

The best chefs of the week must reinvent a sweet family favourite, fruit crumble.

The 12 chefs must create a savoury dish using a surprise selection of ingredients.

Five chefs team up to create an exceptional dinner at the Royal Society of Medicine.

The second group of chefs create a menu for guests at the French ambassador's residence.

The eight semi-finalists sizzle in a double cook off.

The first three semi-finalists work alongside the inspirational chef Alyn Williams.

The chefs are sent to work under one of the country's rising stars, George Blogg.

The remaining four chefs start the finals week with a once-in-a-lifetime opportunity to cook at one of the most prestigious events in the culinary calendar, The Chef's Table.

The four finalists first cook off in the MasterChef Kitchen. For one chef their MasterChef journey will be at an end, while the final three will travel to Oslo to learn from the star of Nordic gastronomy Esben Holmboe Bang and cook in the three-Michelin-star restaurant Maaemo.

The remaining chefs cook for the last time, and one will be crowned the 2016 champion.