A decent non-stick frying pan will prove invaluable.  A ten inch French skillet (as if the French know what inches are!) is perfect for eggs and omelettes, it will also save elbow grease on the washing-up.  You have to look after quality non-stick pans.  There’s no point in shelling out good money for a quality piece of kit and then going at it hell for leather with a steel pan scourer!  It’s important to use wooden or plastic implements if you want to make sure the Teflon stays on!

The following implements are also recommended:

• Two saucepans, 6 “ and 8” (with lids)
• A large stock pot (with lid)
• Wooden chopping board
• A set of sharp knives (a big un. a medium and a little un)
• A grater
• Pestle and mortar (for grinding seeds and spices)
• A camping kettle (water boils quicker in a kettle – saves gas!)
• A set of Tupperware boxes (handy for storing chopped and grated ingredients in)
• Kitchen roll
• Pyrex measuring jug Wooden spoons and spatulas

The equipment list also extends to a few suggestions for keeping the larder topped up with useful condiments and ingredients. It’s all stuff that you probably have on the shelves at home, so make sure you bring them along.

• Olive oil – what would we do without it?
• Box of flaked sea salt
  
• pepper mill (and plenty of peppercorns)
  
• Cumin, coriander and fennel seeds (whole)
  
• Paprika, the Spanish smoked variety is also handy, but not entirely essential, if you got it flaunt it!
  
• Dried chillies
  
• Fresh herbs; Rosemary, Thyme, Coriander, Basil, Bay leaves.  The soft leaved variety (basil, coriander, mint) will keep for a good few days as long as you keep them in the open – don’t be tempted to wrap them in cling film or stuff ‘em in a plastic bag!
  
• Garlic

I’m clearly not providing a definitive list here, but you should be getting the picture.