We don’t expect you to blow your first loan cheque on the finest forged Japanese knives or professional chef equipment, but it is worthwhile investing in the right items. If looked after properly, they will see you through to the end of your course and beyond.

On this page is a breakdown of the basic kitchen kit you will need to cook the meals in this pull-out.

KNIVES

You will need two knives: one main one for chopping and a smaller knife for more fiddly tasks. One word of warning: once you’ve bought your knives, keep them safe. Lending them out will quicken the blunting process, because everyone chops in a different way.

FRYING PAN AND SAUCEPAN

Buy the best non-stick pans you can afford; the investment will be worth it. Look after them and avoid scratching them with metal implements. Wash them up by hand as the abrasive salts used in a dishwasher will ruin the coating. For versatility, get a 20-25cm frying pan with an ovenproof handle and a saucepan (with a lid) of more than 1.5 litres.

OVENPROOF DISH

Get either a ceramic or cast-iron ovenproof dish for roasting chicken or baking a lasagne. Cast-iron dishes are better but expensive — but they’re often discounted in sales and will last a lifetime. Go for one around 28 x 15cm.

WOODEN CHOPPING BOARD

Plastic boards may seem like a bargain, but the grooves caused by cutting can collect moisture, resulting in fungal growth. Because wood is breathable, it is a safer and more hygienic option.

MISCELLANEOUS

Convince your mum that it’s time for to update her equipment and then pop the following into your bag:

Mixing bowl

Scales

Tin opener

Measuring jug

Potato masher

Colander and/or sieve

Wooden spoon

Box grater

Vegetable peeler

Whisk

Tongs

Spatula

Baking tray

Muffin tin

Cake and/or loaf tin