Czech cuisine is bold. Despite being a country not widely known for its gastronomy, boy, does the food speak volumes. It is accidentally seasonal and serendipitously simple. The flavours are similar t

BETWEEN THE DENSELY FORESTED ZEMPLÉN MOUNTAINS AND FERTILE LOWLANDS OF THE GREAT HUNGARIAN PLAIN, TOKAJ IS PATCHWORKED WITH UNESCO-LISTED VINEYARDS. CENTURIES-OLD CELLARS ARE REVIVING PRIZED WINES THAT PAIR PERFECTLY WITH PAPRIKA-SPICED LOCAL DISHES OF FOREST MUSHROOMS AND MANGALITSA PORK

The classifications of the Eastern European country’s rustic, paprika-spiked gulyás stews are as multitudinous as they are delicious, proclaims Tom Parker Bowles

Felipe Fernández-Armesto longs to dine offaly well

SERVES 6 Ingredients Olive oil, for frying 100g smoked streaky bacon, finely chopped 1kg braising steak or beef shin, cut into 2.5cm/1in chunks 2 heaped tbsp plain flour 2 large onions, thinly sliced

Comforting, seasonal and rooted in tradition, Polish bakes are a celebration of harvests and holidays