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Decent *wood* chopping board. Plastic breeds infections, a good wood one is much healthier.
Herbs and spices will depend on what you like to cook. For me, basil, rosemary, oregano are staples. Basil can be grown indoors in a pot easily enough if you want fresh - stick a plant on a windowsill in the kitchen and just pull leaves off when you need them. Keep it watered and don't denude it.
Good stocks of onions and cloves of garlic. Keep 'em in the dark and they'll last nicely.
Wine makes sauces better. Again, depending on the sauces, grab a cask of red and/or white wine. Casks are best because the wine can be a cheap wine, and a cask will keep indefinitely without becoming vinegar.
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