Pumpkin and dill calamari with cauliflower and milk kefir mash. Add 1 cup of chicken stock 1 tblsp of fish sauce 1/2 tsp of chinese five spice 1 finely chopped onion 3 cups of diced pumpkin Simmer until pumpkin & onions are soft. Then use a hand whisk or spoon to mix all the ingredients into a thick sauce. It it is too thick add a little more stock. Add 1/2 cup of finely chopped dill and 500gms of fresh calamari and any of their juice. Simmer until calamari is just cooked and take it off the heat. For the mash you will need to chop the cauliflower finely (approx 4 cups). Add to saucepan and add just enough full fat milk so that the cauliflower is just covered, add a pinch of nutmeg and salt before simmering until just soft. Take it off the heat and strain off the milk but return it to the pan and simmer it until you have reduced the volume by 2/3. Add the cauliflower to a food processor and blend until smooth you may need to add a little of the reduced milk to get the right thickness. Add a tblsp of milk kefir cream (thick texture) just before serving this will retain the most amount of probiotic. Then taste the calamari sauce and if it is slightly sweet add 1-2 tblsp of milk kefir cream and another handful of fresh dill just before you are ready to serve. Adjust seasoning to your liking and serve with a slice of lemon and a fresh side salad. Serves 3-4 people.