John Torode and Gregg Wallace continue their search for the country's best amateur cook.

The twelve contestants, picked from thousands of hopeful amateurs, face three high-pressure tests to see who has the passion, the skill and the creativity to make it to the quarter finals.

In the first heat the contestants face the pressure of the professional kitchen at the Criterion restaurant in Piccadilly Circus, and in the second they must make the grade at fish restaurant Catch.

Only the best will get through to the semi-finals, taking them one step closer to becoming the next MasterChef. Show less