Mike Lyle wrote:
" The way I freeze runners you'd never know they *HAD* been frozen. ...
Blanch them and bag them up with the blanching water in multiples of 1
portion lots. Including the juice prevents them from freeze-drying, and
all you have to do is to allow them to thaw, then gently bring them up
to the boil."

I was just about going to say ... I do the same way with all my greens.
But I don't 'cook' them, I blanch them 2mns at the most - not three
which I find far too long. By the time I put them in plastic box to
freeze with the juice, they've got time to carry on 'cooking'. Then
when cool I put in freezer. (I've found lots of fantastic little boxes
ideal for 1/2 portions servings at Pound Stretcher or Pots of Gold type
shops).

(I hope Rusty's back soon, none the worse for doing up his house: we
need some more joviality round here.)

I miss him very much indeed (