Any wiser? Basically you need to part cook them, cool/refridgerate overnight and then feeze them. If possible they need to be frozen individually ~ ie spread out on a covered tray and once frozen bagged up. If you part cook (blanch) them and then freeze them all together they are a bugger to use later as they will stick together and you either have to chip them apart, at risk to fingers, or cook the whole bagful. OK if you only freeze meal sized quantities per bag but a bugger if you have frozen several pounds of them at one go. A time consuming task either way ..... better to buy frozen in the first place.
