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The first Skills Test features bangers and mash and monkfish with pea and bacon ragout.

Heat one continues as each chef cooks two Signature Dishes that show their culinary style.

In the second heat, the Skills Tests involve scallops and a cr猫me p芒tissi猫re swiss roll.

The quarter-finalists cook for critics Jimi Famurewa, William Sitwell and Tracey Macleod.

Heat three sees the chefs challenged to prepare agnolotti and pan-fried calves liver.

Heat three continues as the contenders cook their Signature Dishes.

In heat four, the Skills Test involves eggs benedict and a strawberry dessert.

The quarter-finalists cook for critics Grace Dent, Tom Parker Bowles and William Sitwell.

The chefs prepare poussin cooked on the bone and chickpea panisses with an aubergine dip.

Four chefs try to impress the judges with their Signature Dishes.

The contenders prepare sea bream, crepes and signature dishes that show their creativity.

Four quarter-finalists cook for critics Grace Dent, Jay Rayner and Tom Parker Bowles.

Heat seven's Skills Test involves a prawn omelette and chicken kofte with cucumber salad.

Heat seven continues with the four contenders serving up their Signature Dishes.

The contenders cook a coffee caramel poached pear and squid with a herb vinaigrette.

The quarter-finalists cook for critics Tracey MacLeod, Jimi Famurewa and Jay Rayner.

The nine semi-finalists create dishes based around their favourite food memories.

Four semi-finalists compete in a pop-up kitchen challenge.

Finals week begins with the last six contenders competing for a place at the Chef's Table.

The final four chefs are reduced to three, who then cook at the Dorchester hotel.

The 2021 champion is crowned.