I have started a kitchen a couple of times. First when I went to university and more recently moving into my first home with my husband. As someone who loves to cook the temptation for me is to get everything right away but that isn't usually very practical. If you're putting together your first kitchen or starting over, beginning to cook or refreshing your collection there are a few things that should always be in your collection. So here are my go-to must-have items with budget-friendly and lifetime investment options;

1. French knife - Also known as a Chef's knife this is my one essential knife. It’s a little large so some people can be put off but it is the safest knife for chopping most things from spring onion to squash, make sure you keep it sharp. I trust ProCook for knives, for a good investment item try ProCook Elite Forged X70 Chefs Knife 15cm / 6in or for reliable value for money, you can try the ProCook Gourmet X30 Knife Set 3 Piece Paring Utility and Small Chefs Knife.
2. Knife sharpener - Taking good care of your knives allows you to invest a little more money into something that will last a whole lot longer while also being safe. The sharper your knife the less pressure you have to apply and the less likely you are to have an accident. I have 2 knife sharpeners but you only need one and either type will do. Typically a whetstone has been used to sharpen knives, the modern (and much easier) way of doing this is with a ceramic wheel, for example, the Robert Welch Signature Handheld Knife Sharpener. This modern design is a compact handheld knife sharpener you simply run your knife through the hole against the ceramic wheel sharpening the knife. This is probably considered the best way to sharpen your knives at home. The only downside to this type of sharpener is that you can't use it on bread knives, this is why I have an AnySharp Knife Sharpener with PowerGrip, Blue. It has two blades set at the perfect angle to sharpen all your knives - including the breadknife. The other nice feature is that it suctions onto the table so you don’t have to have your hands anywhere near to the blade (to store mine I stick it to the fridge and people generally think I have the weirdest fridge magnet).
3. Chopping board - I'm sure this one seems obvious but it's still worth mentioning. I like to have a set of chopping boards, this means I don’t have to use the same board for meat and vegetables. It can also be nice to have a wooden chopping board for serving however this is by no means an essential. The set I have is Joseph Joseph Index Advance Chopping Board Set, Discontinued - Silver, for a budget-friendly version try Index Coloured Chopping Board Set | Non-Slip Set of 4 Colour Coded Cutting Boards. I've also had my eye on this beautiful wooden chopping board for serving - Jamie Oliver Large Acacia Wood Chopping Board.

1. Saucepan/stockpot - in an ideal world you'd have all the sizes of pan ready for whatever takes your fancy but if you're looking to buy the minimum I would suggest one big stockpot and one small pan. This allows you to make soups, stews and curries or pasta, rice and sauces. My little pan is Circulon Momentum Milkpan, Stainless Steel, 0.9 Litre, 14 cm by using the correct size pan for the job you use less energy and save money. If you only have the budget (or space) for one I would, personally, always go a little too big rather than too small. You don’t have to spend a fortune to get started. I still use my Buckingham Stock Pot with Stainless Steel Lid 26 cm, 11 L I bought my first year of university for less than £20. If I decide to upgrade it will be to Circulon Momentum Covered Stockpot, Stainless Steel, 5.7 Litre, 24 cm and if you're looking for a reliable set of saucepans I love my Circulon Momentum Saucepan and Frypan, Stainless Steel, Set of 5
2. Frying pan - of course, you know what you can use a frying pan for however it also works as a wok and can fill the gap of a smaller pan, if the two pans suggested above are out of your price range. Water will heat much faster in a shallow pan so it's a really good option for rice, pasta and vegetables. I have the Circulon Momentum Frypan, Stainless Steel, 29 cm
3. Silicone spatula - this is an excellent multiuse tool that won't mark your non-stick. From scrambled eggs to soups you really can't go wrong for mixing, flipping, scraping and serving.
4. Tongs - simply so much easier to use than anything else. Perfect for steaks, sausages, broccoli, noodle and anything that's ever cooked in a pan or dish including roast dinners and pasta.
5. Roasting dish - so useful, roast dinners are the best time to get the family together but a roasting dish is also so versatile. Use it to finish off sausages you've fried in a pan, bake a squash, roast a cauliflower and the list goes on. I think Pyrex Optimum Glass Rectangular Roaster High Resistance Easy Grip 35x23 cm, is the way to go for starting a new kitchen as Pyrex is always so dependable and excellent value for money. However, if you're looking for something a bit prettier then you can't go wrong with the classic Le Creuset Signature Cast Iron Rectangular Roaster, 33 cm - Cerise.
6. Serving spoon or ladle - a large metal spoon is great for dishing up meals and folding eggs for fluffy cakes - less essential but still a must for me