Archaeology students from Truro and Penwith College are hoping to pick up some historic cooking tips - as they recreate a favourite sauce of the Romans.

Known as Garum, the sauce is described in ancient recipes as being fermented from the intestines of fish such as pilchards and mackerel.

To help understand the exact process the university level students repeated the process and carried out tests under laboratory conditions, hoping to find out about the preservation and longevity of the fish sauce.

Now their findings will be exhibited in a show called Garum: Ketchup of the Gods, which will be held at Helston museum and runs from March 15 to 29.

The Romans manufactured the sauce in huge amounts and used it in many dishes, but today Garum is rarely used - but can still be bought from specialist suppliers.

The upcoming exhibition will have examples of Roman cooking methods and utensils, history and information on Roman foods.

It will also show how the students who are studying their archaeology degree recreated Roman dishes from ancient recipes that used Garum, including their predictions and findings.

For younger visitors and school groups there will also be an educational interactive element called the "Roman kitchen".

Anyone who many want more information should contact John Harvey at Truro and Penwith College on jh151214@truro-penwith.ac.uk or 07842326189.