4 x 300g/10½oz floury potatoes, such as King Edward or Maris Piper
handful chopped fresh flatleaf parsley or chives (optional)
4 frozen mini corn-on-the-cobs
6 tbsp tomato ketchup
1½ tbsp Worcestershire sauce
1 tsp freshly ground black pepper
salt and freshly ground black pepper
3 tbsp clear honey
1 tsp smoked paprika
½ tsp salt
25g/1oz butter
4 tbsp soured cream and chive dip, or reduced-fat crème fraîche (optional)
4 chicken legs