This is actually a great way to practice improvisation as a general skill. When you start looking at it, most foods are basically different variations of each other. If you break it down to what it brings to a dish, you end up with some incredibly weird combinations that actually aren’t bad at all. Once you’re good at it in the kitchen you’ll find yourself applying it to everything.

You can substitute potato in stews with apples and cornstarch to get the exact same texture but a light botanical taste that complements chicken herbs very well.