Many of the Roman recipes we have reproduced have been taken from “De re coquinaria” (“On the Subject of Cooking”). This is a collection of menus, dishes and ingredients attributed to a Roman author (or authors) known to us as “Apicius”.

“We trained hard, but it seemed that every time we were beginning to form into teams, we would be re-organised..." is often attributed to a Roman soldier, but it's a myth. Find out why.

Dispelling some of the popular myths about ancient druids.

The late Clive Hewitt's in-depth article providing general readers, and those wishing to don a more accurate Roman “toga”, all the necessary information on this enigmatic garment.

The sole mention of the arcuballista occurs in the work of the late-Roman period author Vegetius' Epitoma rei militaris. Was the arcuballista the first ever crossbow?

Ballistas, catapults and scorpions: are these interchangeable names for Roman artillery pieces or different machines entirely?

Refurbishing a recreated Roman-era catapult at the Lunt Roman Fort, Baginton.

Gladiator deaths in the arena were probably not as high as many modern commentators often portray. Gladiators were expensive to provide for and train, and perhaps to protect the investment, most only fought two or three times per year. Dispelling some of the myths surrounding these iconic Roman fighters.

Every so often, over the last decade at least, our modern-day bards, the media, regurgitate a story about “European-looking” people in north-west China claiming ancient Roman descent. This tale of a “lost legion” is just another myth that does not stand up to scrutiny.

A behind-the-scenes look at the press call for an English Heritage event where we recreated Roman burgers.

Recreating a "cooker", known as a "craticula", the original having been found in a garden in Pompeii.

All Romans ate dormice didn't they? You may have been told that in school, and it's still a popular and persistent belief, but it's simply not true. Find out why?

One of the tasty recipes drawn from Apicius is for "soft eggs in a pine kernel sauce" (Apicius 7.13.3). But what to do when the egg is an ostrich's?

Who introduced the rabbit to Britain? Was it the Romans or the Normans?