What's better than lamb shanks? Spicy lamb shanks!

Simple, rustic soup, enrichened with truffle!

Prior to paleo I always cooked my brisket in beer, as per the Belgian method. Here's how to keep it proper paleo.

Russo-Swedish. Resembling a hamburger but with the sweet taste of beetroot countered with the saltiness of capers. One great recipe to combine meat and pickled vegetables.

Black kale, flavours and a slug of vodka if that's the way you fly ...

Felafel, that Middle Eastern snack of chick peas and spice ... gorgeous! But, how to keep it paleo?

Some things just go so well together, it is a crime to put anything else on the plate.

Seasonally shot from January to March, this is a celebration of the passing of the season for this delicious bird.

Known by many names, from Irish Colcannon, Scots Clapshot, Dutch Stamppot to Hash in the United States, not a million miles away from Hash Browns, Bubble & Squeak is quite probably something you already know how to cook.

You made a great batch of Chilli Con Carne, but have some left over which isn't quite a meal, but could pad out.

Simple paleo fair is a joy! Simple fish, greens and seasonal garnish.

... a Jamaican favourite.

Since coming to ancestral eating, amongst the community pizza seems to be an obsession! I'm intrigued enough to give it a go ... and did it properly ... with some proper junk food!

Seasonal, a fantastic source of selenium and damn tasty when coupled with Thai flavours.

New Season Lamb is a joy! You know spring has well and truly sprung when spring lamb hits the Butchers'.

An Americo-Italian stew of fish, shellfish and herbs.

Pomegranate, rhubarb, swede, rocket, chicory, fennel and spring onions - all right in season ... sit a duck on top, gorgeous!

Combine leftover meat with greens into a quick, nutritious broth.

Simply put, it's whatever seafood you can find over whatever greens you can find, accompanied by whatever ... erm ... accompaniments you can find.

The purple sprouting season has just started ... it is short lived, so get it while you can!

Perfect partnership of pears and goat cheese.

With just 12 growers in a small triangle of just 9 square miles between Bradford, Leeds & Wakefield in West Yorkshire, a county in northern England, Yorkshire Forced Rhubarb truly is the Champagne of rhubarb. This is the Rhubarb Triangle.

Kasmiri favourite, and my personal favourite.

Spring is here ... and what better to celebrate the start of a new growing year with some lamb and green vegetables?

Remoulade: a simple condiment of mayonnaise and tangy flavours folded into warm celeriac and cabbage.

... a fun twist on hollandaise.

Originating in the days of heavy industrialisation in Lancashire mill towns, this is a simple dish - minimal preparation and a simple ingredient set.

Possibly Yorkshire's most famous export goes fusion!

Simple, clean, honest flavours in a light, colourful dish. Almost raw with all ingredients cooked as little as possible, if at all.

Scallops in their shell, some seaweed, a Japanese omelette and a creamy sauce.

Old World meets New!

Quick and easy carb-up featuring starchy noodles and spring greens ... with a poached egg.

The purple sprouting season has just started ... it is short lived, so get it while you can! Partner it with a strong pungency to offset the strong flavour of the broccoli - Dolcelatte.

Frizza? Paleo finds pizza via the frittata!

Offal, organ meat, variety meat, whatever it is you call it, offals are the organs, offcuts and dog-ends from the butchering process which paleo eaters keen on "nose to tail" consumption will no doubt be salivating at.

You got me ... it's a totally made up name, but then so many dishes are.

Simple, uncomplicated paleo.

Simple and quick snack from pulled beef brisket.

Sloppy Joe kept Pa-lee-o!

traditional Austrian dish of flattened escalope breaded and fried. The trouble is the breadcrumbs ... we can keep it paleo! Here's how ...

Cauliflower rice is a perfect paleo accompaniment to all manner of dishes where regular rice would otherwise be called for.

Classic Provencal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence.

Burgers formed around raw milk mozzarella.

Classic British, possibly Colonial Cypriot; a simple dish of cauliflower and béchamel sauce, kept paleo and kept crunchy ... with bacon!

Chilli Con Carne with aubergine beans.

Leftover chilli con carne in a paleo pancake ... here's how ...