I've been thinking about getting a decent freezer and doing a bit more freezing ahead. At the mo' we only have a really tiddly ickle thing, which currently houses organic petite pois, baby broad beans and sweetcorn, as well as some veggie Tivall frankfurters and Quorn chunks. So not *quite* on the WISYWIGS mass scale!

Cooked, frozen and defrosted meat, tastes awfully bland and watery to me tho'. Like the taste & texture has been sucked straight out of it. Doesn't anyone else notice that? I get the same with most vegetables too (not starchy ones), and definitely get it with pasta dishes which seem to turn into icky baby food when reheated.

However I definitley like certain things in the freezer, as long as they don't include too much in the way of vegetables or meat.

Mainly pasta sauces, lentil stews, beany stews/burgers (especially as these take so long to prepare in the first place). Raw pastry dishes can work pretty well too.

It's also a good place to house leftovers for making stocks (peelings and carcasses/bones), summer herbs (put straight into bag *unchopped* then smash bag when frozen), breadcrumbs, raw pastry, pre-boiled pulses, spinach (which wilts down when used anyway), pureed garlic chili & ginger fresh spice base for curries (process & freeze in ice cube trays.)