![cheers :cheers:](./images/smilies/icon_cheers.gif)
I just made a saucepan full of Branston pickle, and although it's still hot and obviously not matured, it really does taste like Branston.
I did swap the brown sugar for a little dark honey (honey doesn't upset my blood sugar), so I can eat as much as I like, which is just as well as I have a couple of litres of it.
What do you suggest I do with 3/4 of a swede that doesn't involve pain ?
![icon_biggrin :iconbiggrin:](./images/smilies/icon_biggrin.gif)