In the restaurant, the three-course festive menu (£60 per person) includes Shetland cod, served with vadouvan mussels and tomato tartare, and roast Jerusalem artichoke with mushroom ragu, alongside traditional turkey and all the trimmings.

Source: https://www.heraldscotland.com/news/23954134.glasgow-institution-ubiquitous-chip-reveals-festive-menus/?ref=rss

There are suggestions for delicious, healthy herbs and spices that are a bit off the beaten path: kombu, dashi, berbere, vadouvan and more.

Source: https://www.forbes.com/sites/ronaberg/2023/04/29/salad-days-new-plant-forward-cookbooks-that-seduce-and-inspire/