When it comes to preparing meals for the Paleo diet, the protein part is easy. Little adaptation is needed to prepare meat and fish without using gluten or dairy. But it takes more creativity to replace the traditional accompaniments of potatoes, pasta and rice. Firm, starchy vegetables like butternut squash, parsnips and sweet potato have versatile textures that are great for crisping or pureeing, while shredded cabbage or spiralised courgettes make effective ‘noodles’ for sopping up sauces.