First Things First

As a kid, I remember being fobbed off with the saying 'A bad workman always blames his tools', meaning of course that the failure was not anything to do with the fact that my parents were far too cheap to actually buy decent stuff, but more due to my lack of any natural ability.

Bollocks, you need the right tool for the right job.

Pans
Any kitchen needs the following

3 x saucepans (I have a 14cm 16cm and 18cm)
1 x 20cm french skillet (frying pan to you and me)
1 x 28cm saute pan (frying pan with high sides)
2 x roasting tins (big enough to fit a chicken in)
1 x loaf tin (about 30cmx15cmx10cm)
1 x wok (14")

with this set of pans, you can make pretty much anything. For years i mucked about with teflon pans (non-stick) these are ridiculously delicate, you cannot use metal implements in them (if they get scratched, the coating peels off, and after about three times of using them, they look knackered and a bit rubbish), the set i am currently using is the Circulon 2 range, these are made by a process called hard-anodising (here comes the science bit). These puppies are not only solid enough to stand a metal spoon scraping across them, but can be used as a defensive weapon in case the Mrs walks in on you whilst you are making dinner for the new bit on the side

Knife

Sharp - Heavy - Expensive
Trust me, buying a cheap knife is a false economy. I bought a set of Global knives about five years ago, along with a sharpening steel (don't worry, we will be getting to that later), and have a magnetic knife holder on my wall, which lets you get at them easier in the heat of cooking, and means you don't have to slice your hand open reaching into the knife drawer. I bought mine from Ikea, although they are usually in short supply, I had to rugby tackle a South African to get to the last one.

Anyway, back to the knives, it comes down to the old iddiom you get what you pay for, I shelled out for the Global knives, which are the best without going silly, chefs can spend serious cash on a fancy knife set, I would suggest that if you spend as much money as you can afford on the knife, DON'T BE CHEAP! For a decent knife you should be paying about £40-£60, make sure to give it a good test first to see if the handle is comfortable for you to use, it's a personal thing.
















Timer



















This is Mr Chin, he is ridiculously expensive, doesn't keep very good time, and is pink... but the ladies love him and it never hurts to have a bit of a ninja in the kitchen. A timer is essential, especially in the more complicated reciepes. Make sure it has a good clear ringing sound that lasts for more than a second and a half.

Scales

Digital set from argos, should set you back around a fiver.

Measuring jug

Available from all good supermarkets, make it a pyrex one, it means it can go in the microwave