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!