MasterChef: The Professionals Season 1

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.

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.

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.

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 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.

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 prawns, then they must recreate two classic dishes - Spinach and Ricotta Ravioli with Pesto and Zabaglione

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 beef sirloin, then they must recreate two classic dishes - Bouillabaisse and Tarte Tatin

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

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 squid, then they must recreate two classic dishes; Ballotine of Guinea Fowl and Millefeuille.

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 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 seabass, then they must recreate two classic dishes - Eggs Florentine and Rhubarb Tart.

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 chicken, then they must recreate two classic dishes, Omelette aux Fine Herbs and Profiteroles.

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 using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons.

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.