Served with mustard aïoli, crisp chickpeas and a quick-pickled red onion and parsley salad, these root veg fritters make a satisfying dish that’s ideal for a weekend brunch

I’m a sucker for a rösti, and I truly believe it makes the best breakfast, brunch – or any meal, really. This one leans into the amazing varieties of root vegetables we have at our disposal, and it is especially stunning when layered and presented with all of the other elements: a bold mustard aïoli, crisp curried chickpeas, and an easy parsley and red onion salad that is quick-pickled to provide an acidic finish to a satisfying dish.

Ferment: Simple Ferments and Pickles, and How to Eat Them, by Kenji Morimoto, is published by Pan Macmillan at £22. To order a copy for £19.80, visit the guardianbookshop.com