Making a podcast all about seasonal ingredient means celebrating them when they're at their finest. And so this week it's all about rhubarb!

Tommy and his farm chef Dickie take a trip to Leeds to meet their rhubarb supplier - Robert Tomlinson. And they get a special behind-the-scenes view of how their rhubarb if farmed and picked BY HAND before supplied to kitchens around the world.

Back at the farm Dickie has some plans to turn the rhubarb into a drink. And he sets to work concocting a new recipe.

Special guest Jimi Famurewa is also at the farm. He's keen to see what field to fork really means. And he's put to work feeding the farms herd of Dexter cattle, before being treated to a delicious home-made pannacotta flavoured with the cows own straw!

The Series Sponsor is True Foods - www.truefoodsltd.com - who make delicious stocks and sauces which are used in Michelin starred kitchens up and down the country. Listeners can get a 10% discount by using the code 'Seasoned' on check out.

This week's producer profile is less of a producer, and more of a resource : www.GetRawMilk.com is a website which helps you find your nearest supplier of raw milk - which I think is the tastiest way to get your milk.

For more information on The Black Swan, and to see images from the podcast, including all the dishes from the series, visit www.tommybanks.co.uk

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