Top chef and restaurateur John Torode, and food writer and ingredients expert Gregg Wallace are looking for the country's next star chef. In this heat, six contestants, picked from thousands of hopeful amateurs, face three high-pressure tests.

First they have to invent a dish from scratch in 50 minutes, using only the ingredients they have been given.

Next, the three contestants who have shown the most potential have to survive the heat of a professional kitchen. Here they are cooking at Bord'eaux. Can they keep their cool and stand the pace of this frantic kitchen?

Finally, they have to impress the judges with a two-course meal that shows they have flair, skill and the potential to make it as a great chef. Only one of them will get through to the quarter-final and one step closer to becoming MasterChef. Show less