I don’t have the equipment!

This may be true enough right now, but firstly we don’t need kitchens that are kitted out like some top notch restaurant in order to prepare and cook most things. A set of pans, a baking tray, a couple of jugs, a bowl, colander and sieve will suffice as far as containers is concerned. Decent sets of cooking utensils are pretty cheap – a wooden spoon is always a good idea. Otherwise the rest of it is optional.

Below is a list of the equipment I have and what I use it for.

Pans

One large wok, purchased from an Asian food supermarket in Bolton. This is a real wok and after 10 years of use it’s well seasoned, normally only needing a quick rinse and reheat after I’ve cooked with it. I’ve also got a smaller wok and a non-stick version which I tend only to use if I’m preparing a few different dishes at once, although stir-fry dishes (like the ones from Chinese takeaways) take minutes to cook and will stay warm whilst another is in the making.

I’ve also got a set of eight Cook’s Essentials pans (casserole, large, small, 2 medium – one with a pouring lip, omelette, pancake and frying pan), all of which can be placed in the oven or on the hob, although it’s enough for them to be hob-proof. There are lids that fit all of the pans. The pans are heavy-based and have a non-stick coating. They are most definitely the best pans I’ve ever owned.

Ovens etc.

A cooker with six rings and double oven – not entirely necessary in my house or anyone else’s, unless you have 12 children and your parents have come to stay. A normal sized cooker would suffice, but I liked this one and it was on special offer.

Microwave oven – the microwaves on our old oven used to knock out our wireless internet signal, but otherwise this remains a most advantageous piece of equipment, especially for the heating of instant things from tins. The other wonder of microwaves is that suet puddings take one minute to cook instead of an hour and a half.

George Foreman grill #1 – I grunted when my mother bought me this for Christmas a few years ago, but it’s actually very good for toasting paninis, toasted sandwiches, grilling steaks and bacon.

George Foreman grill #2 – My dad bought me another grill, which has a baking tray in it and is the most amazing device for cooking roast pork, chicken and vegetables.

Toaster – the typical sort that toasts a third of the slice, burns a third and leaves the remaining third virtually raw, but it’s all right and a good toaster is a great thing to have.

Heat-proof / microwave-proof vessels

Pyrex and plastic measuring jugs can be used to measure ingredients, obviously, but they can also be used to cook in, so are rather handy to have around. Needless to say, plastic jugs can withstand a certain amount of heat, but they are not conventional oven-proof.

Casserole with lid – this is great for use in the microwave or oven, or in fact for when something has to be moved from one to the other.

Pyrex deep oval dish – again, this great for cooking in the oven or microwave, but also can be used for serving.

Pyrex round dish – this is the same shape and size as a sandwich cake tin (20cm diameter), and can be used as such in both the microwave (cake in 5 minutes) or oven (cake in 20 minutes, but it tastes better).

Silicon loaf tin – this is a fantastic piece of equipment that has saved me trying to free a loaf from its grip on the tin quite a few times and well worth putting up with its dayglo orangy-ness.

Various oven trays, silicone sheets etc. - all very versatile and used for multiple purposes, including roast potatoes, pizza, roasting joints and so on.

Mixing Bowls

A large, plastic mixing bowl that gets used for everything, including temporary goldfish accommodation in the past.

A smaller, plastic mixing bowl that gets used in the same way. Having at least two mixing bowls is important if preparing complex cakes, as there is a method to be followed.

A large, earthenware mixing bowl that I bought from a second hand shop. It’s the sort my Gran had and it’s great for Christmas cake, because it stays still during mixing.

Utensils

Set of plastic, heatproof cooking utensils, including slotted spoon, solid spoon, spatula and masher.

Wooden spoon, plus various bamboo utensils – very good for cooking rice, as they are less likely to break up the starch and make it stick.

Ladle – this is the sort that is used in Chinese takeaways and is excellent for ladling, but also for moving food around a wok, because the handle is very long and sturdy.

Other Electrical Equipment

Food mixer – I’ve had my Kenwood food mixer for about 20 years and keep wondering when it will give in to old age. It’s indispensible for brandy butter, blending spices and chopping anything that needs chopping to tiny pieces.

Electric whisk – it’s cheap and cheerful, comes with four speed settings and works perfectly for mixing cakes, butter cream icing, whipped cream etc. as well as getting rid of lumps in gravy and sauces when they go wrong (and no-one need ever know!).

Hand mixer – this is a stick with a button at the top and a rotating blade at the bottom – it’s very simple and excellent for mixing batter (pancake / yorkshire pudding).