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Season 2 Episode 1
Sous chef Monica Galetti joins Michel Roux Jr and Gregg Wallace on the judging panel in the culinary challenge as four contestants demonstrate their expertise with a skills test of spatchcocking and a palate test of preparing lemon curd. Only one of them can make it through to the quarter-final

 
Season 2 Episode 2
Following on from the previous show, the chefs who earned the right to cook for Michel Roux Jr face a final test, to recreate two classic dishes of steak with bearnaise sauce and cannoli. Of the three competitors, only one will make it through to the quarter-finals. Four new hopefuls also join Gregg Wallace and Monica Galetti for a tense elimination round

 
Season 2 Episode 3
The four chefs demonstrate their skills to Monica Galetti and Gregg Wallace by preparing a whole squid, but only three of them go through to the next stage. The successful trio then face two more gruelling tests, making two dishes in 50 minutes using one ingredient, rabbit, and re-creating two classic dishes: salmon en croute and creme caramel

 
Season 2 Episode 4
Four more chefs face an elimination round to earn the right to cook for Michel Roux Jr, and must demonstrate their culinary expertise by boning an oxtail and dressing a salad. The three surviving contenders then have 50 minutes to create two dishes using guinea fowl as a central ingredient, before making a sole duglere and apple beignets with caramel sauce

 
Season 2 Episode 5
The four winning chefs from the week's heats take part in the quarter-finals, creating three courses of their own design to present to restaurant critics Charles Campion, Kate Spicer and William Sitwell. Judges Michel Roux Jr and Gregg Wallace oversee proceedings

 
Season 2 Episode 6
Four more chefs face an elimination round to earn the right to cook for Michel Roux Jr, and must demonstrate their culinary expertise by spinning sugar and making bruschetta. The three surviving contenders then have 50 minutes to create two dishes using mussels and razor clams as the main ingredients

 
Season 2 Episode 7
The three chefs who earned the right to cook for Michel Roux Jr in the previous show are challenged to prepare coq au vin and plum clafoutis. Meanwhile, Gregg Wallace and Monica Galetti look on as four new hopefuls demonstrate their culinary skills by jointing a chicken, before making goujons for a palate test

 
Season 2 Episode 8
In front of the watching judges, Michel Roux Jr, Gregg Wallace and Monica Galetti, four chefs have to demonstrate their culinary expertise with a skills test involving removing the shells of three oysters, and a palate test where they each make an omelette. Only one of them can make it through to the quarter-final

 
Season 2 Episode 9
Under the watchful eye of the three judges, another four chefs are asked to fillet a flat fish and pan fry one of the fillets. The successful trio then face two more challenges, including creating two dishes in 50 minutes using lamb's kidneys

 
Season 2 Episode 10
The four winning chefs from the week's heats take part in the quarter-finals, creating three courses of their own design to present to restaurant critics Jay Rayner, Andy Hayler and John Walsh. Judges Michel Roux Jr and Gregg Wallace oversee proceedings

 
Season 2 Episode 11
Four more chefs face an elimination round to earn the right to cook for Michel Roux Jr, and must demonstrate their culinary expertise by preparing vegetables and making a hollandaise sauce. The three surviving contenders then have 50 minutes to create two dishes using tuna steak as the main ingredient

 
Season 2 Episode 12
The three chefs who earned the right to cook for Michel Roux Jr prepare chicken with a morel veloute sauce and Brittany cake. Meanwhile, Gregg Wallace and Monica Galetti look on as four new hopefuls are challenged to demonstrate their culinary skills by filleting a mackerel

 
Season 2 Episode 13
Gregg Wallace and sous chef Monica Galetti oversee proceedings as four contestants face a test of skill opening scallops and a palate test of making a potato rosti before one is eliminated. The remaining three have to cook two dishes in 50 minutes, and recreate two classic recipes of beef Bourgignon and lemon tart

 
Season 2 Episode 14
Gregg Wallace and Michel Roux Jr are joined by sous chef Monica Galetti to oversee proceedings as the four contestants try to bone a pig's trotter and prepare sweet pancakes. The most promising three are then challenged to cook two dishes in 50 minutes, using venison as their main ingredient. However, only one will make it through to the quarter-final

 
Season 2 Episode 15
Gregg Wallace and Michel Roux Jr host as the four winning contestants from the week's heats take part in the quarter-finals. They are challenged to create a three-course meal of their choice before their work is assessed by three restaurant critics, who will select two of the chefs to compete in the finals

 
Season 2 Episode 16
Gregg Wallace, Michel Roux Jr and Monica Galletti oversee proceedings as the chefs face a skills test of making butterfly prawns and a palate test of preparing pesto from scratch. After one contestant is eliminated, the remaining three are challenged to prepare two mackerel dishes in 50 minutes, and recreate two classic recipes to win a place in the semi-finals

 
Season 2 Episode 17
The three chefs who earned the right to cook for Michel Roux Jr prepare salade Lyonnaise and a Paris-Brest choux bun. Gregg Wallace and Monica Galetti look on as four new hopefuls demonstrate their culinary skills, making a mirepoix of vegetables, and putting together a palate test of creme anglaise - better known as custard

 
Season 2 Episode 18
Gregg Wallace and Monica Galetti oversee proceedings as four chefs undergo a skills test in filleting a bream, and a palate test of cooking one of the fillets. The remaining three contestants move on to prepare two dishes from best end of lamb in just 50 minutes

 
Season 2 Episode 19
Four more contenders face an elimination round to earn the right to cook for Michel Roux Jr, and demonstrate their culinary expertise by jointing a rabbit and making scrambled eggs. The three successful chefs then have 50 minutes to create two dishes using calf's liver as a main ingredient, before preparing matelote d'anguille and a creme brulee

 
Season 2 Episode 20
The four winning chefs from this week's heats take part in the quarter-finals, creating three courses of their own design to present to restaurant critics Charles Campion, Kate Spicer and William Sitwell. Judges Michel Roux Jr and Gregg Wallace oversee proceedings

 
Season 2 Episode 21
In the first of the semi-finals, the two winners from the second quarter-final compete. Their opening task is to work at Michelin-starred restaurant Roussillon in London's Pimlico, under the guidance of head chef Alexis Gauthier. The contestants are then challenged to create two dishes in the MasterChef kitchen, and the most impressive candidate will secure a place in the final. Michel Roux Jr and Gregg Wallace present

 
Season 2 Episode 22
As the competition draws closer to its climax, the two winners from the fourth quarter-final go head to head. The pair are challenged to cook at Michelin-starred restaurant the Square in London's Mayfair under the supervision of head chef Philip Howard, before preparing two dishes for Michel Roux Jr and Gregg Wallace in the MasterChef kitchen

 
Season 2 Episode 23
The two winning chefs from the third quarter-final compete in the semi-final. The hopefuls' first task is to work a shift in the Michelin-starred Maze in London's Mayfair under the supervision of head chef Jason Atherton. Gregg Wallace and Michel Roux Jr then oversee proceedings as the chefs return to the MasterChef kitchen to prepare two further dishes

 
Season 2 Episode 24
The two winners from the first quarter-final compete in the semi-finals, cooking at the Michelin-starred Greenhouse restaurant in London's Mayfair and creating two dishes for MasterChef judges Michel Roux Jr and Gregg Wallace. The victorious chef will go through to the final

 
Season 2 Episode 25
The four semi-final winners are challenged to prepare a meal for Michelin-starred restaurateurs Claire Bosi, Trevor Gulliver, David Moore and Will Smith. Only three of the chefs will go through to the final cook-off. Gregg Wallace and Michel Roux Jr oversee proceedings

 
Season 2 Episode 26
Gregg Wallace and Michel Roux Jr host as the culinary contest reaches its climax with a week of tough challenges for the three finalists. For their first task, they prepare high tea at Michelin-starred restaurant Sketch in London's Mayfair for three well-known pastry chefs, including Michel Roux Sr. They then return to the MasterChef kitchen to create the ultimate dessert trio for Michel and Gregg to taste

 
Season 2 Episode 27
As finals week continues, the three chefs compete in two further challenges. Firstly, in the MasterChef kitchen, they create a two-course lunch from a mystery box of ingredients. For their second task, the chefs are sent to Chelsea football club, where they cater a pre-match lunch for VIP guests including England cricketer Kevin Pietersen and Olympic rowing gold-medallist James Cracknell. Gregg Wallace and Michel Roux Jr present

 
Season 2 Episode 28
As the final nears its climax, the three chefs competing for the title are set the task of catering at a dinner party hosted by the President of the Royal College of Physicians. They then return to the MasterChef kitchen to cook dishes dedicated to their own personal heroes. Gregg Wallace and Michel Roux Jr host

 
Season 2 Episode 29
The three remaining contestants face their toughest challenge yet - sharing responsibility for preparing a three-course menu designed by Michel Roux Jr for 30 of the world's leading chefs. They next return to the MasterChef kitchen, where their final task is to cook three courses that prove they are worthy of the title of Professional MasterChef 2009. Gregg Wallace and Michel Roux Jr preside over this first part of the final

 
Season 2 Episode 30
Gregg Wallace and Michel Roux Jr host the second part of the final as the top three chefs cook for 30 of the world's leading Michelin chefs and inspectors at London's Brown's Hotel. The programme culminates with the announcement of the winner

 
Season 3 Episode 1
Sous chef Monica Galetti joins Michel Roux Jr and Gregg Wallace on the judging panel in the culinary challenge as four contestants face an elimination round. The three best cooks are then shown how to prepare cardoon gratin with bone marrow, before being given just 60 minutes to re-create the dish. After assessing their efforts, the judges select two chefs to go through to the quarter-final

 
Season 3 Episode 2
Eight competitors enter an elimination round, preparing wild mushrooms and showing they know how to fillet and cook fresh sardines. The remaining chefs must then replicate two recipes demonstrated by Michel Roux Jr, with the four winners proceeding through to the quarter finals. Judged by Gregg Wallace and Monica Galetti

 
Season 3 Episode 3
Six chefs compete in the quarter-final, cooking a dish of their own invention to prove to Gregg Wallace and Michel Roux Jr they have the necessary skills and palate to progress to the next round. After two of the competitors are eliminated, the four successful contenders prepare a two-course menu for some of the UK's harshest food critics

 
Season 3 Episode 4
Michel Roux Jr, Gregg Wallace and Monica Galetti put four contestants to the test in an elimination round where they must demonstrate the necessary skill to trim and slice a smoked salmon and prepare a salmon mousse before one of them is sent home. The three remaining chefs are then challenged to re-create a recipe of roast duckling and cherries in 60 minutes to secure a place in the quarter-finals

 
Season 3 Episode 5
Eight more contestants hope to avoid elimination by preparing two types of pasta and making hollandaise sauce. The remaining competitors are then challenged to replicate recipes for saumon a l'oseille and boules de Berlin demonstrated by Michel Roux Jr

 
Season 3 Episode 6
Michel Roux Jr and Gregg Wallace assess the efforts of the six chefs competing in the quarter-final as they are challenged to cook a dish of their own invention. Two will be eliminated before the four remaining hopefuls prepare a menu for one of the UK's harshest food critics

 
Season 3 Episode 7
Michel Roux Jr, Gregg Wallace and Monica Galetti put four contestants to the test in an elimination round, in which they must demonstrate the necessary skill to French-trim a rack of lamb before cooking it perfectly. The three remaining chefs are then challenged to re-create a recipe of mussel soup in 60 minutes to secure a place in the quarter-finals

 
Season 3 Episode 8
Another eight competitors are whittled down to six as they prepare scallops with beurre blanc and a souffle with caramel sauce. The remaining hopefuls are then challenged to re-create recipes for sesame crisp marinated grapes and classic blanquette de volaille, demonstrated by Michel Roux Jr. The best two chefs from the final rounds will make it through to the quarter-final. Judged by Gregg Wallace and Monica Galetti

 
Season 3 Episode 9
Michel Roux Jr and Gregg Wallace oversee proceedings as the six chefs competing in the quarter-final are challenged to cook a dish of their own invention. Two will be eliminated, and the four remaining hopefuls prepare a menu for one of the UK's toughest food critics

 
Season 3 Episode 10
Michel Roux Jr, Gregg Wallace and Monica Galetti put four contestants to the test in an elimination round, in which they must demonstrate the necessary skill to cook an Italian meringue served with fruit compote. The three remaining chefs are then challenged to recreate a recipe of fennel-stuffed sea bass in 60 minutes to secure a place in the quarter-finals

 
Season 3 Episode 11
Monica Galetti and Gregg Wallace oversee as budding chefs are asked to prepare a John Dory, and correctly make steak tartare with a poached egg. In the next round, Michel Roux Jr challenges the remaining hopefuls to re-create recipes for cabri a la provencale and a nougatine basket fillet with fruit, with the most successful contestants securing a place in the quarter-finals

 
Season 3 Episode 12
Michel Roux Jr and Gregg Wallace assess the efforts of the six chefs competing in the quarter-final as they are challenged to cook a dish of their own invention. Two will be eliminated before the four remaining hopefuls prepare a menu for some of the UK's harshest food critics and learn who is to make it to the semi-finals

 
Season 3 Episode 13
In the first semi-final of the competition, the eight remaining chefs are each asked to select and prepare one dish that best represents their cooking. Michel Roux Jr and Monica Galetti taste and judge their efforts, after which they send the two weakest participants home

 
Season 3 Episode 14
As the semi-finals continue, the remaining chefs must work a shift at the Kitchin in Edinburgh or the Dining Room at Whatley Manor in the Cotswolds. Back at headquarters, they are challenged to prepare a dish inspired by their experiences at their placements, with the most successful competitor securing a place in the last round of the contest

 
Season 3 Episode 15
The semi-final challenge sees the chefs prepare two courses for Michel Roux Jr and Gregg Wallace, cook lunch in the kitchen of award-winning restaurant the Ledbury, and re-create one of Brett Graham's signature dishes to be judged by the chef himself

 
Season 3 Episode 16
The three finalists visit the Langham Hotel to recreate one of pastry chef Pierre Herme's signature dishes before serving them to the man himself for judging. They then return to the studio, where they use their new-found skills to make a trio of desserts for Michel Roux Jr and Gregg Wallace. On day two, the competitors travel to Denmark for a challenge at the Noma restaurant. Following an introduction to the philosophy of head chef Rene Redzepi, the hopefuls prepare dishes for him, before taking charge of the kitchen and serving lunch to critical diners

 
Season 3 Episode 17
The three finalists are challenged to prepare a Michelin standard three-course menu that will be served to 30 Michelin chefs, inspectors and restaurateurs from across the globe, at the Pearl restaurant in London. They then return to the headquarters to cook their last meal of the competition for Michel Roux Jr and Gregg Wallace, also of three courses, before the winner is announced

 
Season 4 Episode 1
New series. Sous chef Monica Galetti joins Michel Roux Jr and Gregg Wallace on the judging panel in the culinary challenge as 10 new contestants enter the kitchen. The cooks are given one hour to prepare a meal from a list of six ingredients - duck breast, leeks, blackberries, garlic, thyme and cinnamon - and must demonstrate their creativity if they are to progress to the final test

 
Season 4 Episode 2
Five of the 10 chefs from yesterday's heat return to face Monica Galetti's skills test, in which they must spin sugar and decorate a trio of panna cotta in different ways. The best four then have to recreate Michel Roux Jr's classic mackerel recipe in one hour, before preparing their own dish to be judged by him and Gregg Wallace. The three most competent contestants then advance to the quarter-final

 
Season 4 Episode 3
Monica Galetti gives the remaining five chefs a skills test of preparing a dressed crab salad, giving them only 15 minutes to crack open the shell and extract the edible meat. Only four of them will go on to try to recreate Michel Roux Jr's dish of saddle of rabbit stuffed with prunes in one hour, with the best three contestants advancing to the quarter-final

 
Season 4 Episode 4
Gregg Wallace and Michel Roux Jr oversee proceedings as six chefs battle it out in the quarter final, preparing dishes with ingredients including quail and loin of venison. Only four contestants make it to the next challenge, in which they have to cook two courses for food critics Jay Rayner, Tracey MacLeod and Charles Campion

 
Season 4 Episode 5
Ten chefs take on an invention test, which sees them given 50 minutes to cook a meal from six predetermined ingredients - prawns, mango, lime, chilli, micro coriander and a chocolate bar. The cooks must impress judges Gregg Wallace and Monica Galetti if they are to stand a chance of cooking for Michel Roux Jr

 
Season 4 Episode 6
Five of the 10 competitors from the previous heat return for a skills test, in which Gregg Wallace and Monica Galetti challenge them to prepare a dish using bone marrow. One of the chefs is eliminated, and the remaining four then face two further tasks putting together a pair of classic oyster recipes and an impressive meal of their own choice, all watched over by judge Michel Roux Jr

 
Season 4 Episode 7
The five contestants remaining from Tuesday's heat must prepare a whole monkfish and serve one fillet from it with a sauce in just 15 minutes, with the four best facing two challenges from Michel Roux Jr. He cooks a pink praline tart with caramelised pears before asking the chefs to recreate it, then gives them just one hour to prepare their own classic dish

 
Season 4 Episode 8
Gregg Wallace and Michel Roux Jr challenge the six remaining contestants to prepare a dish of their own invention using John Dory, quail and oysters. Only four make it to the next stage, where they have to rustle up a two-course menu for culinary critics Tracey MacLeod, William Sitwell and Andy Hayler, and just two of them will progress to the semi-final

 
Season 4 Episode 9
A new set of chefs takes on an invention test, which sees them given one hour to prepare a meal from six predetermined ingredients - bacon, chicken liver, apples, almonds, blue cheese and a bunch of parsley. The contestants must impress judges Gregg Wallace and Monica Galetti if they are to stand a chance of cooking for Michel Roux Jr

 
Season 4 Episode 10
Five of the 10 chefs from the previous heat return for a skills test, in which they must pluck and prepare a wood pigeon for roasting. At the end of the challenge, one of the competitors leaves the contest, and the remaining four are then asked to put together squid stuffed with wild rice - as originally demonstrated by Michel Roux Jr. The final task sees them creating their own classic dishes to be submitted for the judges' approval - and only three will progress to the quarter-final

 
Season 4 Episode 11
Monica Galetti challenges the five contestants remaining from Monday's heat to prepare a sea bass for stuffing, along with a tartare, in 15 minutes. Four chefs proceed to the next phase of the heat, where they are given an hour to replicate a chocolate tart with raspberries cooked by Michel Roux Jr, before preparing a classic dish of their own - with three chefs then making it through to tomorrow's quarter final

 
Season 4 Episode 12
Gregg Wallace and Michel Roux Jr oversee proceedings as the week's six best chefs battle it out in the quarter-final. Their challenge involves cooking a dish of their own invention using poussin, sea bream, girolles, asparagus, strawberries and white chocolate. Only four of the participants will go on to cook for three restaurant critics, before two are selected for the semi-final stage

 
Season 4 Episode 13
A new set of chefs begins the last of the weekly heats. The contestants are given 50 minutes to prepare a meal from six predetermined ingredients - strawberries, white chocolate, an aubergine, tofu, basil and mushrooms. The hopefuls have to impress judges Gregg Wallace and Monica Galetti if they are to stand a chance of cooking for Michel Roux Jr

 
Season 4 Episode 14
Monica Galetti and Gregg Wallace challenge five returning chefs to tunnel-bone a leg of lamb ready for roasting, with the best four candidates progressing through to the next round, where they must prepare pasta with a seafood sauce as originally demonstrated by Michel Roux Jr. Finally, the contestants are asked to put together classic dishes of their choice for submission to the judges - but one of their number is weeded out ahead of the quarter-final

 
Season 4 Episode 15
Monica Galetti challenges the five contestants remaining from Monday's heat to make a Swiss meringue to pipe on a lemon tart, before glazing and serving it with a sauce. They have only 15 minutes to complete the task, and some are inexperienced with pastry. The four best then go on to re-create Michel Roux Jr's roasted pigeon with stewed peas a la francaise in 60 minutes, as well as trying to impress with their own take on a classic dish

 
Season 4 Episode 16
Gregg Wallace and Michel Roux Jr oversee proceedings as the remaining six contestants face the quarter-final challenge - preparing a dish of their own creation using clams, whiting, John Dories, poussin, fennel, girolles and thyme. Only four make it to the next stage, where they have to cook a two-course menu for culinary critics

 
Season 4 Episode 17
After four weeks of competing, the eight remaining cooks must prepare a dish to impress judges Michel Roux Jr, Gregg Wallace and Monica Galetti as the semi-finals begin. With only 1h45m to produce their offering, the pressure is on as only six contestants will progress to the next stage of the competition

 
Season 4 Episode 18
The first two semi-finalists are challenged to work a shift at London's L'Atelier de Joel Robuchon, famous for its French cuisine with Spanish and Japanese influences. The pair must prepare caramelised lamb sweetbreads served with a selection of nuts, blanched cabbage leaves and sauteed root vegetables, all under the watchful eye of head chef Olivier Limousin. They then face a final test in which they must use what they have learned from their Michelin experience to cook a main course and a dessert - but only one can go through to the last round of the contest

 
Season 4 Episode 19
Two semi-finalists compete at Andrew Fairlie in Gleneagles, Scotland's only restaurant with two Michelin stars. They are challenged to make a highly complex dish before re-creating one of the eponymous chef patron's signature dishes - cured mackerel, crab claw meat on cumin and seaweed paste with a crab and cucumber jelly ballotine. Their last test is to prepare a main and dessert inspired by their experiences, with one advancing to the finals

 
Season 4 Episode 20
Two semi-finalists prepare a highly complex recipe at London's award-winning restaurant Pied a Terre under the supervision of head chef Marcus Eaves, before re-creating one of his signature dishes - poached lobster with crushed peas, confit white peach and a mint and tarragon emulsion. Then, the contestants return to the studio, where they must produce a main and dessert to earn a place in the final

 
Season 4 Episode 21
The four remaining chefs are asked to prove their creativity, as judges Gregg Wallace and Michel Roux Jr push them to the limits of their ability. The contestants have 1hour 45min to prepare a starter and main, and are given various cuts of beef, a whole chicken and giblets as inspiration

 
Season 4 Episode 22
The finalists travel to Girona, Catalonia, where they are challenged to work in the kitchens of the three Michelin-starred El Celler de Can Roca, where they prepare dishes using local produce for the formidable Roca brothers. They are also asked to cook the restaurant's six-course tasting menu - including baby squid on mashed potato - for judges Michel Roux Jr and Gregg Wallace and a selection of regular diners

 
Season 4 Episode 23
The finalists face their penultimate challenge, cooking three courses consisting of one dish each for 10 chefs - all of whom have at least two Michelin stars. They will have to believe in the food they designed and execute their timing flawlessly if they are to impress some of Europe's cooking elite with their mentors Michel Roux Jr and Gregg Wallace looking on

 
Season 4 Episode 24
The finalists face their last challenge as they prepare a three-course menu for Gregg Wallace and Michel Roux Jr. The judges assess the hopefuls' efforts before deciding who is the winner of the 2011 competition and succeeds past champions Derek Johnstone, Steve Groves and Claire Lara

 
Season 5 Episode 1
Gregg Wallace, Michel Roux Jr and Monica Galetti return with the culinary challenge. In the opening episode, the first batch of 10 chefs must make a dish using a selection of seven ingredients - including squid, gurnard, apples and raisins. Hoping to progress to the final test, they each have just one hour to hold their nerve and demonstrate their creativity to the judges

 
Season 5 Episode 2
Five of the 10 chefs from the previous heat return to face a skills test, in which they must demonstrate their ability to butterfly sardines and make potato dauphine. The top four then have to re-create a classic Escoffier poached chicken recipe before preparing their own dish to be judged by MIchel Roux Jr and Gregg Wallace, who pick three contestants to advance to the quarter-final

 
Season 5 Episode 3
Monica Galetti and Gregg Wallace set the remaining five chefs a skills test of moulding honeycomb into three different dessert decorations in only 15 minutes. Only four of them will go on to try to recreate Michel Roux Jr's dish of Dover sole stuffed with lobster and sealed with bread crumbs, with the best three contestants advancing to the quarter-final

 
Season 5 Episode 4
Gregg Wallace and Michel Roux Jr oversee proceedings as six chefs battle it out in the quarter final, preparing a dish of their own invention. Only four contestants will make it to the next challenge, in which they have to cook two courses for food critics William Sitwell, Tracey MacLeod and Charles Campion - with two going through to the semi-finals

 
Season 5 Episode 5
The next 10 chefs enter the kitchen, where Monica Galetti and Gregg Wallace challenge them to make a dish using a selection of seven ingredients - including puy lentils, goat's cheese and peaches. They each have just one hour to hold their nerve and demonstrate their creativity to the judges

 
Season 5 Episode 6
Five of the 10 chefs from the previous heat return to face a skills test, in which they must break down a cooked lobster and serve it with a salad. The top four then have to re-create a French pastry classic before preparing their own dish to be judged by Michel Roux Jr and Gregg Wallace, who pick three contestants to advance to the quarter-final

 
Season 5 Episode 7
Monica Galetti and Gregg Wallace set the remaining five chefs a 10-minute skills test of preparing a crown of duck for roasting and making the legs ready for confit. Only four of them will go on to recreate Michel Roux Jr's monkfish liver dish, with the best three contestants advancing to the quarter-final

 
Season 5 Episode 8
Gregg Wallace and Michel Roux Jr oversee proceedings as six chefs battle it out in the quarter final, preparing a dish of their own invention. Only four contestants will make it to the next challenge, in which they have to cook two courses for food critics William Sitwell, Tracey MacLeod and Jay Rayner - with two progressing through to the semi-finals

 
Season 5 Episode 9
The next 10 chefs enter the kitchen, where Monica Galetti and Gregg Wallace challenge them to make a dish using just seven ingredients from a selection of chicken thighs, bacon, leeks, chocolate, brandy, grapes and tarragon. They each have just one hour to hold their nerve and demonstrate their creativity to the judges

 
Season 5 Episode 10
Four chefs from yesterday's heat return to face a skills test of preparing three sauces - hollandaise, maltaise and mousseline. The best three then have to recreate Beaujolais berry jelly with creme anglaise and arlette biscuits, before preparing their own dishes, to be judged by Michel Roux Jr and Gregg Wallace. Two contestants are selected at the end of the show to advance to the week's quarter-final

 
Season 5 Episode 11
Monica Galetti and Gregg Wallace set the remaining five chefs a 12-minute skills test of removing the fat from a beef kidney and cooking and serving a portion. Only four of them will go on to try to recreate a classic Burgundian fish stew before preparing their own dish to be judged by Michel Roux Jr and Gregg, who pick the best three contestants to go through to the week's quarter-final

 
Season 5 Episode 12
Gregg Wallace and Michel Roux Jr oversee proceedings as five chefs battle it out in the week's quarter-final, preparing a dish of their own invention from ingredients including pork loin, partridge, clams, girolles and artichokes. Only four will make it to the next challenge, in which they have to cook two courses for food critics Charles Campion, Tracey MacLeod and Jay Rayner - with two progressing to the semi-finals

 
Season 5 Episode 13
The next 10 chefs enter the kitchen, where Monica Galetti and Gregg Wallace challenge them to make a dish using ingredients from a selection of beef mince, wild mushrooms, an aubergine, red wine, pears, brioche and almonds. They each have just one hour to hold their nerve and demonstrate their creativity to the judges

 
Season 5 Episode 14
Five of the 10 chefs from yesterday's heat return to face a skills test, in which they must make a crepe souffle and serve it with a sauce in just 15 minutes. The top four then have to recreate a classic mutton pie recipe before preparing their own dish to be judged by Michel Roux Jr and Gregg Wallace, who pick three contestants to advance to the week's quarter-final

 
Season 5 Episode 15
Monica Galetti and Gregg Wallace set the remaining five chefs a 12-minute skills test of preparing and serving sea urchin. Only four of them will go on to try and re-create a classic dish featuring smoked salmon, poached egg, turned artichoke and truffle, before preparing their own dish to be judged by Michel Roux Jr and Gregg, who pick the best three contestants to go through to the week's quarter-final

 
Season 6 Episode 1
New series. Gregg Wallace, Michel Roux Jr and Monica Galetti return with the culinary challenge. In the opening episode, the first batch of eight chefs must make a dish using a selection of seven ingredients - including quinoa, artichokes, mushrooms, chocolate and mascarpone. They each have just one hour to hold their nerve and demonstrate their creativity to the judges

 
Season 6 Episode 2
Four of the eight chefs from yesterday's heat return to face a skills test in which they must make three different coconut tuiles to decorate quenelles of Chantilly cream. Michel Roux Jr then challenges them to re-create a classic recipe consisting of a rich beer soup with cheese-filled choux pastry buns. The contenders then prepare their own choice of dish to be judged by Michel and Monica Galetti, who pick three contestants to advance to the quarter-final

 
Season 6 Episode 3
The four chefs from Monday's heat who have yet to face their skills test are challenged by Monica Galetti and Gregg Wallace to prepare and cook abalone - a mollusc more common in the southern hemisphere. They then recreate a traditional Bordeaux recipe featuring duck breast in red wine sauce, as well as a classic dish of their own choosing, before Monica and Michel Roux Jr decide which three contestants advance to the quarter-final

 
Season 6 Episode 4
Monica Galetti and Michel Roux Jr oversee proceedings as six chefs battle it out in the quarter-final, preparing a dish of their own invention from a range of ingredients including pigeon, trout, pancetta, cherries, pears and dark chocolate. Only four contestants will make it to the next challenge, in which they have to cook two courses for food critics William Sitwell, Tracey MacLeod and Charles Campion - with two going through to the semi-finals

 
Season 6 Episode 5
Eight more contenders enter the kitchen, where Monica Galetti and Gregg Wallace challenge them to make a dish using a selection of seven ingredients - including sardines, endive, pistachios and pomegranate. They each have just one hour to hold their nerve and demonstrate their creativity to the judges

 
Season 6 Episode 6
Four of the eight chefs from yesterday's heat return to face a skills test in which they must each skin a whole Dover sole and cook a portion on the bone in 12 minutes. Michel Roux Jr then challenges them to prepare roast saddle of hare with red wine and mustard sauce from a basic recipe that contains no weights and measures. The contenders then prepare their own choice of dish to be judged by Michel and Monica Galetti, who pick three to advance to the quarter-final

 
Season 6 Episode 7
The four chefs from Monday's heat who have yet to face their skills test are challenged by Monica Galetti and Gregg Wallace to prepare potato gnocchi and serve it with a garnish or sauce of their choice. They then recreate Michel Roux Jr's dish of roast John Dory with artichoke barigoule, as well as a classic dish of their own choosing, before Monica and Michel decide which three contestants will advance to the quarter-final

 
Season 6 Episode 8
Monica Galetti and Michel Roux Jr oversee proceedings as six chefs battle it out in the quarter-final, preparing a dish of their own invention from a range of ingredients including salmon, cuttlefish, chocolate and aubergine. Only four contestants will make it to the next challenge, in which they have to cook two courses for food critics Jay Rayner, Tracey MacLeod and Charles Campion - with two going through to the semi-finals

 
Season 6 Episode 9
Eight more contenders enter the kitchen, where Monica Galetti and Gregg Wallace challenge them to make a dish of their own invention using a selection of seven ingredients - including crab meat, sea purslane, mango, ricotta and coconut. They each have just one hour to hold their nerve and demonstrate their creativity to the judges

 
Season 6 Episode 10
Four of the eight chefs from yesterday's heat return to face a skills test in which they must each create a savoury sabayon sauce and use it to make a glaze for seafood. Michel Roux Jr then challenges them to prepare French pork pie stuffed with chestnuts and apple and served with a British salad cream, before the contenders prepare their own choice of dish to be judged by Michel and Monica Galetti, who pick three to advance to the quarter-final

 
Season 6 Episode 11
The remaining four chefs from Monday's heat who have yet to face their skills test are challenged by Monica Galetti and Gregg Wallace to shape rolls, baguettes and four-plait loaves from bread dough. They then recreate Michel Roux Jr's fish soup made with champagne, as well as a classic dish of their own choosing, before Monica and Michel decide which three contestants will advance to the quarter-final

 
Season 6 Episode 12
Monica Galetti and Michel Roux Jr oversee proceedings as six chefs battle it out in the quarter-final, preparing a dish of their own invention from a range of ingredients including neck of lamb, rabbit, chorizo and rhubarb. Only four contestants will make it to the next challenge, in which they have to cook two courses for food critics William Sitwell, Tracey MacLeod and Charles Campion - with two going through to the semi-finals

 
Season 6 Episode 13
Eight more contenders enter the kitchen, where Monica Galetti and Gregg Wallace challenge them to make a dish of their own invention using a selection of seven ingredients - including pork sausage, squash, Gorgonzola, walnuts and almonds. They each have just one hour to hold their nerve and demonstrate their creativity to the judges

 
Season 6 Episode 14
Four of the eight chefs from yesterday's heat return to face a skills test in which they must each debone a saddle of lamb and then roll and tie it ready for roasting. Michel Roux Jr then challenges them to recreate his recipe for mackerel tartlet with chive beurre blanc, before the contenders prepare their own choice of classic dish to be judged by Michel and Monica Galetti, who pick three to advance to the quarter-final

 
Season 6 Episode 15
The four chefs from Monday's heat who have yet to face their skills test are challenged by Monica Galetti and Gregg Wallace to make creme patissiere and use it as a base for a souffle. They then recreate Michel Roux Jr's dish of lamb kidneys in a three-mustard sauce with a Savoyard potato cake, as well as a classic dish of their own choosing, before Monica and Michel decide which three contestants will advance to the quarter-final

 
Season 6 Episode 16
Monica Galetti and Michel Roux Jr oversee proceedings as six chefs battle it out in the quarter-final, preparing a dish of their own invention from a range of ingredients including oysters, whelks, mangos, white chocolate and dates. Only four contestants will make it to the next challenge, in which they have to cook two courses for food critics William Sitwell, Tracey MacLeod and Jay Rayner - with two going through to the semi-finals

 
Season 6 Episode 17
After four weeks of competition the semi-finals begin, and the eight remaining contenders must prepare a dish to impress judge Gregg Wallace. They have just two hours to demonstrate their skill, flair and ability to deliver perfect flavours and immaculate presentation, with only the six best chefs progressing to the next stage

 
Season 6 Episode 18
The first two semi-finalists are challenged to work a shift at the two Michelin-starred Dinner by Heston Blumenthal restaurant in Mandarin Oriental Hyde Park hotel in Knightsbridge, central London. Head chef Ashley Palmer-Watts then asks them to make salamugundy - a salad of chicken oysters, roasted salsify, bone marrow and horseradish - which is one of the establishment's signature dishes. They then face a final test in which they must use what they have learned from their experience to cook a main course and a dessert for Michel Roux Jr and Monica Galetti, who pick one to go through to the last round of the contest

 
Season 6 Episode 19
The next two semi-finalists work a shift at the Michelin-starred Latymer restaurant in the Pennyhill Park Hotel in Bagshot, Surrey. The pair must recreate head chef Michael Wignall's signature dish of quail breast with confit quail leg, braised tongue, sweetbreads and cockscomb in a port glaze. They then draw on what they have learned from their experience to cook a main course and a dessert for Michel Roux Jr and Gregg Wallace, with only one contestant progressing to the final round

 
Season 6 Episode 20
The last two semi-finalists work a shift under chef Sat Bains at his two Michelin-starred restaurant in Nottingham, before recreating one of the establishment's signature dishes of pickled and sauteed mushrooms and braised oxtail with watercress panna cotta and chive beurre noisette. They then face a third test in which they must use what they have learnt from their experience to cook a main course and a dessert for Michel Roux Jr and Monica Galetti, with only one contestant progressing to the final round

 
Season 6 Episode 21
The remaining chefs are asked to prove their creativity, as judges Michel Roux Jr and Monica Galetti push them to the limits of their ability. The contestants have to prepare two dishes from left-overs including meat bones, chicken carcasses, fish trimmings, vegetable peelings, stale croissants and bread, and over-ripe fruit, with the judges sending one more chef home at the end

 
Season 6 Episode 22
The finalists visit Modena in Italy, where they are challenged to work under chef patron Massimo Bottura at the three Michelin-starred Osteria Francescana. They are then put in charge of two dishes each as they cook the restaurant's six-course tasting menu for the judges and a selection of guests, before returning to the MasterChef kitchens to prepare a dish influenced by their experiences

 
Season 6 Episode 23
The three finalists face their penultimate challenge as they cook for 30 of the world's best chefs. Each contender has a main course and a dessert of their own creation on the menu, and their respected guests will decide what they want to order. They must go all out to impress with dishes that showcase their skill, technique and flair, as well as their ability to deliver excellence and innovation

 
Season 6 Episode 24
After six gruelling weeks, the finalists' last challenge is to prepare a three-course menu for Michel Roux Jr, Monica Galetti and Gregg Wallace, drawing on everything they have learnt during the competition and over the course of their careers. The judges assess their efforts before deciding who will be crowned champion, succeeding last year's joint winners Keri Moss and Anton Piotrowski. Last in the series

 

 

MasterChef: The Professionals Episode Guide.  

 

 

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