COWS’ udders stuffed with salted sea urchins, a patina of brains baked with milk and eggs and boiled tree fungi with peppered fish fat sauce.

Although it might sound like the ingredients for a particularly gruesome bush tucker trial, these are some of the delicacies that would feature on a typical Roman menu.

Today the Priest’s House Museum in Wimborne is hosting a Roman culinary exhibition to coincide with the town’s food and drink festival.

Visitors will have the opportunity to sample some Roman recipes – but will be relieved to know that cows’ udders and baked brains are not on the tasting menu. Former school teacher Sue Day a volunteer at the museum, said she would stick to making flat bread and a spicy cheese mix.

She said: “The Romans gave us so much from parsnips, carrots, cucumbers and squashes, to pears, plums, walnuts and garlic.

“Sea salt was considered to be a luxury item in those days so they tended to use fish sauce in their cooking.

“They weren’t afraid to experiment and had quite exotic tastes. They liked lots of finger foods as they didn’t have forks – just knives and spoons – and they also liked sauces, which were useful to cover up a bad taste!

“This was only for the wealthier people – potage and bread was the common food.”

Sue has a Roman recipe book and has tried some of the dishes.

“I particularly like the cheese cake, which is cooked on bay leaves and soaked in honey. They also had around 20 different kinds of sausages.”

The Roman food event runs from 10am to 4.30pm. Admission is free. For further information please contact the museum on 01202 882533 or visit priest-house.co.uk