High-protein peanut butter, made without the filler

Which range is right for you

The four ranges differ in one thing: what goes in alongside the peanut. Nothing in any of them is there to cheapen the jar or extend shelf life.

Creamy or crunchy

Both are the same formulation — the difference is particle size, calibrated separately on the mill rather than by stirring chopped nuts back into a smooth batch.

Creamy suits shakes, sauces and spreading straight from the fridge. Crunchy keeps whole kernel pieces intact and holds up better on toast and in overnight oats.

Why the oil separates, and why that is the point

A layer of oil on top of the jar is not a fault. It is real peanut oil rising because there is nothing in the jar holding it in suspension.

Most mass-market spreads prevent separation with palm oil, hydrogenated fat or an added stabiliser. All three are there for shelf appearance, and all three change the fat profile of what you are eating. We leave them out and accept the separation.

Stir it back through with a butter knife before first use. Storing the jar upside down between uses redistributes it on its own.

Storing it

Keep it in a cool, dry cupboard away from direct sunlight and use a dry spoon — moisture is what spoils a jar early. Refrigeration is not required and will make it harder to spread, though it does slow separation.

Once opened, a jar is good for roughly three months in the cupboard. The best-before date on the pack assumes it is unopened.