I said that I freeze and freeze and freeze - I've worked out some useful ways to do that (and useful quantities) and learnt a lot about food hygiene from Will's restaurant experience. We now have two freezers: one is part of a fridge-freezer; the other (same size, about waist height) we got for twenty quid off The Daily Info (Oxford's lovely classifieds site) in April, when my endo was coming back and I wanted to be able to more in-advance cooking. We also spent three years living with just an icebox, though, so I'll add what I learnt from that, and also totally ice-zone-free fridge-only suggestions. Whatever you're using, though, HEALTH WARNING: FOOD SAFETY.