Goat milk does contain some lactose so this butter is not suitable for those with severe allergies.

Net content: 250g-1kg

Packaging: Vacuum pack

Ingredients: Pasteurised Goat's Milk, Organic Processes But Not Certified

Allergens: Milk

Typical Values	Per 100g
Energy	3080kJ/ 750kcal
Fat	83g
of which Saturates	52g
Carbohydrate	0.6g
of which Sugars	0.5g
Protein	<0.5g
Fibre	0g
Salt	0.11g

Wonderful on hot fresh crumpets. Or use it like the locals on simple pasta with kefalotiri cheese.

Peckham Bazaar's Asparagus & Anchovy Salad

Enjoy the subtleties of cooking Greek food with this recipe that makes it much more than a simple trip to the supermarket.

It’s all about the series of small rituals from the choice of olive oil you use, to the asparagus you get from the farmers market that bring out the flavours in the food.

Don't forget the wine pairing...

John's recipe creates a richness and roundness with the potatoes (which loves a higher alchohol volume). The anchovies add pungency and boiled eggs demand fruit in abundance. This is a hearty meal with balanced richness, that matches perfectly with full-bodied white wines.

Try the Aidani from Santorini if you like a bone dry style with a maritime aromatic profile. If you like the roundness and fruit side of the dish go for Vidiano from Crete. Or for a rosé try, Alpha Estate and Ousyra.

We would suggest that you avoid full-bodied red wines with this dish, or with anchovies in particular.

If you are making asparagus on its own, its subtle and persistent aromas, is divine with our Sauvignon Blanc from Amyndeon and all fresh medium body white wines.

Producer

Kostarelos, Markopoulo, Attica

The Kostarelos family started making cheese with milk from their own farms in 1937 to serve to guests at their tavern in Markopoulo. By the 1960s production had expanded, and they opened more dairy facilities, creating an integrated, structured production process, while still preserving their traditions. Three generations later, the Kostarelos family continue to collect milk from selected small farms and make cheese, yoghurt, rice puddings and other dairy products. Respect and dedication to tradition, along with the family's know-how in sourcing milk exclusively from small Greek farms, are the secrets to their success and the quality of their products. Their barrel-aged feta is considered one of the very best and few forget the experience of first trying their traditionally strained Greek yoghurt.