Michel Roux Jnr and Gregg Wallace hunt for a young chef who wants to make it as a chef. The usual “versatility test,” using provided ingredients to create, in 50 minutes, two dishes of the chef’s choice. Then the “classics test,” preparing two well known dishes, although we will learn in the series that some chefs have not made some of these before.

Two dishes in 50 minutes using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons.

Two dishes in 50 minutes from the central ingredient of lamb, then they must recreate two classic dishes, Sole a la Meuniere and Barquettes aux Abricots

Two dishes in 50 minutes from the central ingredient of chicken, then they must recreate two classic dishes, Omelette aux Fine Herbs and Profiteroles.

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

Two dishes in 50 minutes from the central ingredient of seabass, then they must recreate two classic dishes - Eggs Florentine and Rhubarb Tart.

Two dishes in 50 minutes from the central ingredient of duck, then they must recreate two classic dishes Skate a la Grenobloise and Oeufs a la Neige

Two dishes in 50 minutes from the central ingredient of pork, then they must recreate two classic dishes Lobster Bisque and Coffee Dacquoise

Two dishes in 50 minutes from the central ingredient of squid, then they must recreate two classic dishes; Ballotine of Guinea Fowl and Millefeuille.

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

Two dishes in 50 minutes from the central ingredient of rainbow trout, then they must recreate two classic dishes - Pork Robert and Poires Belles Helene

Two dishes in 50 minutes from the central ingredient of beef sirloin, then they must recreate two classic dishes - Bouillabaisse and Tarte Tatin

Two dishes in 50 minutes from the central ingredient of poussin, then they must recreate two classic dishes - Fish Quenelles with a Beurre Blanc and Mango Sables

Two dishes in 50 minutes from the central ingredient of prawns, then they must recreate two classic dishes - Spinach and Ricotta Ravioli with Pesto and Zabaglione

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

The first two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Gidleigh Park under chef Michael Caines and then create a perfect dish in the Masterchef kitchen - only one can go through.

The second two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Vineyard at Stockcross under chef, John Campbell, and then create a perfect dish in the Masterchef kitchen.

The last two winners of the quarter finals go head to head for a place in the final three. First they cook at the Michelin starred Hibiscus under chef, Claude Bosi and then they create a perfect dish in the Masterchef kitchen.

It's the penultimate show and only three chefs are left. They face two challenges: create an amuse bouche and petit fours, and then cook for five top restaurateurs.

It's the final show and the three chefs face their most daunting task yet. First they have to cook for 30 of the best chefs in Europe and three former Michelin inspectors. Then they have to cook their best three course meal in the Masterchef kitchen and the champion is crowned.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of spatchcocking a poussin and a palate test of making lemon curd. The remaining three chefs then face the first of the two gruelling tests that Michel and Gregg will judge them on. They must make two dishes in 50 minutes from the central ingredients of fillet of bream. The second test, recreating two classic dishes, will be concluded in the next show. Only one of them can make it through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.

The three chefs who earned the right to cook for the legendary Michel face one final test: to recreate two classic dishes of steak with Bearnaise sauce and cannoli, an Italian pastry. Only one of them will make it through to the quarter-final, moving one step closer to winning the title of Professional MasterChef. Then, four new chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the double Michelin-starred Michel by demonstrating their culinary expertise with a skills test of turning artichokes and a palate test of cooking a rump steak. Our remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg: first they must make two dishes in 50 minutes from the central ingredient of sea bass, then they must recreate two classic dishes of ravioli and pears poached in red wine with Chantilly cream.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of prepping whole squid and a palate test of cooking it. Our remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg; first they must make two dishes in 50 minutes from the central ingredient of a whole rabbit, then they must recreate two classic dishes of salmon en croute and a creme caramel.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of boning out an oxtail and a palate test of dressing a salad. Our remaining three chefs then face two more grueling tests for an expectant Michel and Gregg: first they must make two dishes in 50 minutes from the central ingredient of guinea fowl; then they must recreate two classic dishes of sole duglere and apple beignets with caramel sauce.

It's the quarter-finals; the four winning chefs from the first four heats have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.