The four competitors in the first heat are challenged to prepare bangers and mash served with beer & onion gravy, with only 20 minutes to complete a dish that is not as simple as it looks. Judges Monica Galetti, Gregg Wallace and Marcus Wareing will pick the two best efforts, and set a second challenge for the cooks who made them - serving up monkfish with a pea and bacon ragout

The four chefs from heat one return for their second challenge, in which they must demonstrate their own unique style by preparing a mains and dessert of their own choosing. Judges Marcus Wareing, Monica Galetti and Gregg Wallace will then decide who will go through to the next round and who will be the first to leave.

Four more seasoned chefs compete, with only two able to proceed into the week's quarter-final. The infamous Skills Test returns as, under the watchful eyes of judges Marcus Wareing, Monica Galetti and Gregg Wallace, the first two chefs take on Marcus' test of pan-fried scallops, cauliflower Velouté, croutons and a curry butter. The second test, set by Monica, sees the final two chefs create a chocolate crème pâtissière filled Swiss roll served with a raspberry sauce. The final challenge sees the chefs produce two standout signature dishes - a main and a dessert.

Seasoned chefs compete in the first quarter-final, initially presented with the taxing task of creating an outstanding dish using preserved and tinned food. They must then cook for three of the UK's most discerning restaurant critics, needing to win over the praise of Jimi Famurewa, William Sitwell and Tracy Macleod. With the pressure on to impress the critics and judges Marcus Wareing, Monica Galetti and Gregg Wallace, they have 75 minutes to showcase a two-course menu. Only the two most talented contenders will go through to the semi-finals.

The chefs are given 90 minutes to cook two Signature Dishes each - a main course and a dessert that they hope will win over judges Marcus Wareing, Monica Galetti and Gregg Wallace with their individual cooking style and technique. Will they be able to confidently cook under the pressure, or will they attempt too much? The judges then choose which two chefs will be sent home and which two have impressed enough to make it through to the quarter-final.

In heat four, the Skills Test involves eggs benedict and a strawberry dessert. Then each of the four chefs must wow the judges with their Signature Dishes to earn a quarter-final place.

Tonight's quarter-final sees the strongest four chefs from heats three and four prepare a dish based around mustard. Then they must cook for critics Grace Dent, Tom Parker Bowles and William Sitwell.

Four professional chefs arrive for the fifth heat, hoping to make their mark in the MasterChef kitchen and to stake their claim to the coveted title. With their reputations on the line, their knowledge and experience are tested as they face the infamous Skills Test under the watchful eye of all judges Monica Galetti, Marcus Wareing and Gregg Wallace.The first test is set by Marcus. Two of the four chefs must demonstrate classical preparation skills and attention to detail as they prepare poussin, cooked and served on the bone, with braised endive and a pear and hazelnut salad. The other two chefs are challenged by Monica to make chickpea panisses with an aubergine dip. All have only 20 minutes to produce a flawless dish.

Heat five continues as the four contenders return to the MasterChef kitchen to face their second challenge. They have one hour and 30 minutes to prepare their Signature Dishes: a main and a dessert which demonstrate skill, creativity and individuality. The chefs need to pull out all the stops to impress the judges and cement their place in the competition, as only two can go through to this week's quarter-finals. The other two will be going home.

In heat six, the four contenders prepare sea bream with couscous and crepes with chocolate hazelnut spread. Then they must impress the judges with their Signature Dishes.

In the third quarter-final, the chefs are challenged to create a dish based around colour. Then they must cook for critics Grace Dent, Jay Rayner and Tom Parker Bowles.

The first challenge for the next four professional chefs to step into the kitchen is to make a prawn, avocado and pepper omelette served with prawn oil in just 20 minutes. Two of them will then be selected for the next round - preparing chicken kofte served with flatbread and cucumber salad. Once again, there are only 20 minutes on the clock.

The four professional chefs from the previous skills test cook their own two-course Signature Dishes. They have one hour and 30 minutes to deliver a perfectly executed main and dessert menu which highlights their creativity and individual cooking styles. The judges will choose which two chefs will be sent home, and which two have done enough to make it through to the Quarter Final

The first two professional chefs are tasked by Marcus Wareing to apply classical technique and precise fish preparation skills, cooking squid with a herb vinaigrette on toast and a red wine. The remaining two take on Monica Galetti's pastry test, making a coffee caramel poached pear served with a smooth praline cream and a muscovado crumb. Next, all four cook their two-course signature dishes. As usual, only the strongest chefs will make it through to the quarter-final.

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This quarter-final sees four chefs presented with an Invention Test, in which Marcus Wareing and Monica Galetti taks them to create a dish based on the set theme of cheese. They are presented with an abundance of potential ingredients, including an eclectic range of cheeses from around the world, and afforded 10 minutes to select what they need and 70 minutes to prepare and serve their dish. They are then tasked to offer a stand-out two-course menu for leading restaurant critics Tracey MacLeod, Jimi Famurewa and Jay Rayner. Only the most talented chefs will then go forward to the semi-final stage.

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