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Co-op is breaking boundaries in egg sourcing, as it unveils British white eggs in its stores, reinforcing its commitment to 100% free-range values and championing animal welfare

Covid lockdowns and rising food prices have shifted consumer eating habits, but meat remains a staple, appearing in over half of all meals, with a growing preference for meat-based lunches and hot meals.

With a passion for food, chef Dan Cox decided to take the supply chain into his own hands. Ruth Wills finds out more.

In our new foodie series championing British produce, Jenny Jefferies, author of two award-wining cookbooks will share monthly recipes with ²ÝÁñÉçÇø Guardian.