I like it for the following night's tea or days later.

Spag bol frozen and then reheated is just richer and tastier.

Reheated roast lamb, with the outside even crispier, plus creamy mash and veg.

Lordy, lordy. I'd cook Louise Mensch that.

Posted By: norway on November 15th 2013 at 14:22:42


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