Meet Jonathan and Ben, two 11 year old boys who have been friends since pre-school.In this first podcast they introduce themselves and their family.Created during the Covid-19 Lock down of 2020, Ben and Jonathan have worked really hard to make this first podcast.It is packed with great features including "What's your Talent?", Film & Gadget Review and Boys Bake-off.The podcast is supported by Air Products, an international chemical & gas company with a site in Crewe, Cheshire.STEM Ambassador Chris Ridge from Air Products launches a STEM Challenge with the boys each weekBoy's bake off recipe:Ingredients:500g blueberries.2tbsp caster sugar.250g cream cheese.200ml creme fraiche.1/4 tbsp vanilla extract.8 out biscuits crushed.Method:place three quarters of the blue berries and half of the sugar into a sauce pan. cover and simmer for 5 minutes until soft. stir in the other berries and leaver to cool.using a clean wooden spoon, beat the cream cheese, creme fraiche, remaining sugar and vanilla extract into a mixing bowl . continue until well mixed and soft.create a layered look by filling 4 glasses with a spoonful of the blueberry sauce, a spoonful of the cream cheese mixture and then a spoonful of the crushed biscuits.repeat the layers once more and then put the filled glasses in the fridge or freezer for for an hour and if not thick, do so until. server straight from fridge of freezer and enjoy!!

Jonathan and Ben share poems and stories about VE Day.They interview John Parkin who was an evacuee during the war about his memories, favourite food and music of the time.Following the recording of the show on VE Day, the boys added a short update about how they spent VE Day in their street during Covid Lockdown.Boys Bake Off Recipe:Ingredients:For The Filling575g Bramley Apples peeled, cored and sliced to 1 cm thick2 tbsp golden caster sugarA drizzle of honeyFor the Crumble175g plain flour110g golden caster sugar110g cold butterMethod:1: Heat the oven to 190C/170 fan/gas 5.2: oss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.3: Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.4: Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in.5: Drizzle some honey over the apples and add cinnamon and ginger.6: Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.7: Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.8: Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

In this episode, Jonathan and Ben share their favourite countries (Sweden and Israel), including culture, food and much more.They interview Beau Rutter who has got through to the next round of Junior Bake Off on Channel 4 and CBBC.For "What's Your Talent" this week, they talk about swimming for the Nantwich Seals.Hope you enjoy!Ingredients1kg white potatoes, peeled and cut into chunks1 large onion, chopped1 x 250g tub Garlic & Herbs Extra-Light Soft Cheese1 x 320g pack fish pie mix190g coldwater prawnshandful fresh flat-leaf parsley, choppedmilk (optional)1 tbsp olive oil100ml (3 1/2fl oz) fish or vegetable stock1 tbsp cornflourMethodPreheat the oven to Gas Mark 5, 190ºC, fan 170ºC. Put the potatoes in a large pan and cover with water. Bring to the boil and cook for 10-15 minutes until cooked through. Drain and mash, adding a little milk if you wish. Season with salt and pepper.Meanwhile, heat the oil in a large saucepan and gently cook the onion for 5-10 minutes, until softened. Add the soft cheese and the stock and combine well.Blend the cornflour with 2 teaspoons of cold water and stir into the sauce. Cook for a few more minutes until thickened. Add the fish pie mix and cook for 2 minutes before stirring in the prawns and parsley.Pour into an oven dish and top with the mash. Cook for 25-30 minutes until piping hotenjoy!

Ben and Jonathan interview Dr Kieran Mullan MP- the MP for Crewe and Nantwich. Kieran talks about becoming a doctor and then an MP and about how the communities of Crewe and Nantwich have worked together to deal with Covid-19.For this weeks "Boys Bake Off", the boys make meatballs and pasta with tomato sauce.The weekly STEM Challenges, set by Chris Ridge from Air Products are, floating water and spinning egg to determine whether an egg is boiled or not.Boy's bake off recipe:IngredientsFor the meatballs250g beef mince1 medium free-range egg2 tbsp fresh or dried breadcrumbs1 tsp dried mixed herbs1 garlic clove1 tbsp vegetablesalt and pepperFor the sauce400g tin chopped tommatoes1 tsp dried mixed herbs.1 garlic cloveTo serve150g/5½oz spaghettiMethodPut the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls.Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes.While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary.Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls.ENJOY AND HAVE FUN!Be sure to tune in to their next episode where they will review fish and chips from Churches Mansions.

Jonathan and Ben review fish and chips from Churches Mansions . They also interview Sofia from Churches Mansions.They talk about The Candy Boat and Baked On Board .They also have their weekly STEM Challenge set by Chris Ridge from Air Products.Boys Bake Off:Ingredients375g good quality dark chocolate375g, cut into pieces500g caster sugar6 medium eggs225g plain flour375g butterFor the topping (optional)140g good quality dark chocolate50g butter, cut into piecesicing sugar for dustingMethod1. Butter and line a 30cm x 21cm tin. Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate with the butter and melt in the microwave on medium for about 5 minutes, stirring halfway through.2. Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.3. If you're making the topping, break up the chocolate with the butter and melt in the microwave on medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.FOR THE ICE CREAM150ml double cream30g icing sugar500g natural yoghurt90g chocolate chip cookies60g mini marshmallows60g honeycombMethodcarefully chop the honeycomb into small pieces and break the cookies into slightly larger pieces. leave to one side.pour the cream into a mixing bowl and sieve in the icing sugar. lightly whip the cream to soft peaks. (you could use an electric or hand whisk.Gently fold the yoghurt, honeycomb, cookies and marshmallows into the cream using a plastic spatula or metal spoon.spoon the mixture into tubs, cover and freeze. stir the mixture every hour to prevent ice crystals forming and freeze for at least an other 2 hours.ENJOY!

Ben and Jonathan do a short but special podcast for their dad's, Damian Philliben and Martin Frisher, as it is Fathers Day. Hope you enjoy!

Ben and Jonathan give you tips on how to make your own podcast and useful websites.They make Chicken Burgers and Mac 'n' Cheese for the Boys Bake Off.The have their weekly STEM Challenge, set by Chris Ridge from Air Products.

To all of mine and the rest of Y6's teachers at st Anne's, we all want to say THANK YOU!!!😀😀😀here is also our y6 leavers playlist with everyone's favourite songs for you to listen to!https://open.spotify.com/playlist/5UuDwpvtvqzIlVosIOTTF6?si=EZki_Q7qRx6lPvDHGr8GkwHOPE YOU ENJOY!😀From Ben Philliben

The boys have reached the end of their first series and thought to wrap it all up, they should give an overall chat of lock down and all the ups and downs of it.They also make lemon meringue pie for the boys bake off.Hope you enjoy!