This is for you pickle heads out there. It celebrates not only the pickle itself, but the much ignored tangy brine, which many of us end up chucking away. Here it’s used in the sauce and stirred through the hot, schmaltzy potatoes, creating a mouthful that’s reminiscent of salt and vinegar crisps. The best ones for this dish are the vinegary dill pickles you find on the shelf, but you can add a little white wine vinegar if yours taste a little watery. It’s a super speedy number, just toss everything together and let the oven do its magic while you make the quick sauce.
Serves 4
olive oil 3 tbsp, plus extra to drizzle
leeks 2 medium, sliced into 2cm rounds
garlic 8 cloves, unpeeled
radishes 1 bunch (about 300g), trimmed
baby new potatoes 800g, halved
chicken legs 4
pickle brine 6 tbsp
