A very popular cooling method in Australia (and it would work even better in the UK most of the year) is to get a food grade plastic water carrier "cube", depending on the size of your batch, from a camping store or a hardware warehouse. Wash and sterilize well and run your boiling wort right into it to fill it almost to the top, tip it onto its side to sterilize any headspace, seal up and leave till cool, which should be overnight generally.
Like making jam or chutney you end up with a package that you can actually store for up to a year but most guys pitch as soon as possible. I just went on a 2 week holiday and left a cube of Irish Red wort sitting in the garage, pitched it on return. I've done over 200 brews using this method and never had one go "off" in a cube, in fact one of my cubes is old faithful #1 from 2008 (the cube not the contents haha).
In fact as I've posted elsewhere a few Aussie craft breweries do cubed wort on an industrial scale for you to brew at home and they have a shelf life of up to 18 months.
PS get yourself a pair of heavy duty industrial gloves
and beware children and small pets
). I dont have a chiller but thought if I put about 3 litres of cold water (about 10'C) in the FV then dumped my boil into it, topping up quickly with the rest of the cold water then that would result in the required cooling. Would you think that this is OK? I have read some post on Hot & Cold Breaks & am more confused now than before as to the importance of them? 
i like it!
and even fine continental breweries such as Urquell ran boiling wort into "coolships" where it was deliberately exposed to the air to cool the wort. AFAIK Hook Norton still have a coolship in their attic.
Smells great, quite lively but has a rather fruity, fizzy-drink kinda taste! Mouthfeel is quite good but I reckon I'm giong to bin the works apart from a few bottles for cooking! I blew the whole process somwhere but I am not sure where. Think I will go back to the way I did things before.... 
