I would like to try and make beef goulash, but please can you tell me which cut of beef I should ask for at a butcher's shop? I don't want anything that becomes too stringy.

Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...

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They either repeat flower or produce attractive red hips in autumn. For seamless cover, peg stems to the ground with bent wire. These roses are great for attracting wildlife – birds feed on the autumn ...