Sizzling from the outset, the latest MasterChef fires up with a tough audition round as the hunt for the country's best amateur cook begins.

With tens of thousands of applicants this year, MasterChef judges John Torode and Gregg Wallace's immense task is to eat and judge a vast assortment of dishes, and then fill the 20 coveted places in this year's competition. Only the lucky ones who become contestants and win a MasterChef apron will have the right to cook in the state-of-the-art cathedral to culinary hopes and dreams: the brand-new MasterChef kitchen.

In this one-hour show, hopefuls plucked from their home kitchens arrive in London from across Britain for the auditions. One by one, they cook their hearts and souls out for the judges before they hear their fate. With only the most delicious morsels leading to a place, emotions are running high for the amateurs and their accompanying family and friends.

Only the best will win a place, taking their first step to winning MasterChef 2011

John Torode and Gregg Wallace continue to whittle down thousands of applicants as they search for the amateur cooks who will fill the remaining nine places in this year's competition.

With the selection process behind them, the 20 chosen candidates are shown around the new kitchen where they face their first challenge - to prepare in one hour a dish containing an egg. Those who divide John Torode and Gregg Wallace's opinion have a second chance to make it to the next round by cooking a roast dinner for Amy Willcock, national cookery judge for the Women's Institute. Continues tomorrow.

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 remaining contestants must prepare a hearty lunch at the Invercharron Highland Games.

The nine remaining contestants cook for the paying public at leading London restaurants.

The contestants are stripped of meat and fish, and asked to cook a vegetarian meal.

The remaining cooks prepare a dish for the critical palate of Bertie de Rougemont.

The remaining contestants prepare a three-course meal for 150 students in Oxford.

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