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 week

Boy'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:

1. 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.
2. 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.
3. 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.
4. 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:

575g Bramley Apples peeled, cored and sliced to 1 cm thick

2 tbsp golden caster sugar

A drizzle of honey

175g plain flour

110g golden caster sugar

110g cold butter

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!

• 1kg white potatoes, peeled and cut into chunks
• 1 large onion, chopped
• 1 x 250g tub Garlic & Herbs Extra-Light Soft Cheese
• 1 x 320g pack fish pie mix
• 190g coldwater prawns
• handful fresh flat-leaf parsley, chopped
• milk (optional)
• 1 tbsp olive oil
• 100ml (3 1/2fl oz) fish or vegetable stock
• 1 tbsp cornflour

1. Preheat 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.
2. 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.
3. 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.
4. Pour into an oven dish and top with the mash. Cook for 25-30 minutes until piping hot

enjoy!

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:

• 250g beef mince
• 1 medium free-range egg
• 2 tbsp fresh or dried breadcrumbs
• 1 tsp dried mixed herbs
• 1 garlic clove
• 1 tbsp vegetable
• salt and pepper

• 400g tin chopped tommatoes
• 1 tsp dried mixed herbs.
• 1 garlic clove

• 150g/5½oz spaghetti

1. Put 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.
2. 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.
3. 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.
4. 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:

Ingredients

• 375g good quality dark chocolate
• 375g, cut into pieces
• 500g caster sugar
• 6 medium eggs
• 225g plain flour
• 375g butter
• For the topping (optional)
• 140g good quality dark chocolate
• 50g butter, cut into pieces
• icing sugar for dusting

Method

1. 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 CREAM

• 150ml double cream
• 30g icing sugar
• 500g natural yoghurt
• 90g chocolate chip cookies
• 60g mini marshmallows
• 60g honeycomb

Method

1. carefully chop the honeycomb into small pieces and break the cookies into slightly larger pieces. leave to one side.
2. 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.
3. Gently fold the yoghurt, honeycomb, cookies and marshmallows into the cream using a plastic spatula or metal spoon.
4. 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.

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_Q7qRx6lPvDHGr8Gkw

HOPE YOU ENJOY!😀

From Ben Philliben