MasterChef

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.

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.

Just five amateur cooks remain, and John Torode and Gregg Wallace give the contestants the fearful challenge of cooking for three leading restaurant critics.

With four amateur cooks remaining, and John Torode and Gregg Wallace ask the contestants to overcome their greatest weakness - pastry - and set them three pastry challenges.

The remaining contestants are sent to Madrid to learn the art of molecular gastronomy, then it's back to London to prepare a four-course extravaganza for the Royal Society.

The Final Three (1)

The Final Three (3)