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Speaker 1: You start in.

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Speaker 2: What you do with that?

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Speaker 1: You do it? There's a fancy the moldy bacteria invested slab.

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Speaker 2: Of meat just fall off.

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Speaker 3: The results too much tends to give your diary. It's

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Speaker 3: like when we go on a school excursion out of

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Speaker 3: the studio and here we are in the kitchen, the

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Speaker 3: executive kitchen. What are they doing here?

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Speaker 1: Nothing?

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Speaker 2: I don't know be executives. An executive toilet? What do

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Speaker 2: they do in there? You don't want to go in there? Well,

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Speaker 2: today we're.

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Speaker 3: Making something called popcorn chicken pasta bake.

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Speaker 2: It's got all the ingredients.

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Speaker 3: You think secretly all that would be delicious, but there

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Speaker 3: is one mystery ingredient that is with this stuff.

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Speaker 2: So first of all, I've never bought popcorn chicken of

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Speaker 2: you is that from KFC? No? This is you can

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Speaker 2: buy it in a packet. It's po popcorn chip, yes.

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Speaker 3: But it's popcorn chicken. So you prebake that and you

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Speaker 3: make up. I've cooked some macaroni pasta.

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Speaker 2: Stir up like macaroni in the pod. So what happens now?

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Speaker 2: Can I have the microphone the macaroni? That's good macaroni.

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Speaker 2: Let me tell you what I'm actually doing, Brendan.

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Speaker 3: So I've poured the macaroni over the top of the

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Speaker 3: chicken popcorn. What happens now was we've got some domeo. Okay,

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Speaker 3: I pour the domeo on. It's green as we see

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Speaker 3: it go on. And here's what's interesting. Yes, so far

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Speaker 3: regular ingredients. This apparently is the mystery ingredients French onion

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Speaker 3: soup mix. Oh remember I we used to all put

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Speaker 3: that on chicken and apricol and cook with Apricott nectar.

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Speaker 3: Remember in the eighties, nectar didn't do it much good.

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Speaker 3: So we pour this a packet of this over the domeo.

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Speaker 2: I noticed you haven't swunched it in.

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Speaker 3: That happens later. So then I put some herbs on.

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Speaker 3: Can I keep the microphone in my mouth, please, Brendan.

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Speaker 3: We put some herbs on and then we swunch it in.

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Speaker 2: Okay. Management was saying to me the other day that

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Speaker 2: we can only have one.

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Speaker 1: We're gonna have one I phone.

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Speaker 2: On the show. So I smooche it all together. You're

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Speaker 2: happy with the smunching.

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Speaker 3: So far. We smunch all that together, and then I'm

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Speaker 3: going to put cheese on the top. Then we're going

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Speaker 3: to bake that. It says, thank you, I'm up here.

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Speaker 3: It says to bake it for fifteen minutes at two

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Speaker 3: hundred and thirty degrees.

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Speaker 2: This would have been very good state of origin food.

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Speaker 2: A lot of carbs in that until we lost. Then

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Speaker 2: you want to puke it up. So here we go.

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Speaker 3: That's all munched in together. Would you agree that looks

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Speaker 3: munched all munched in together?

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Speaker 2: A few more herbs, Oh yeah, what sort of herbs

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Speaker 2: are they?

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Speaker 3: Oh?

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Speaker 2: Show you they're Italian herbs. I like the Tuscan herbs

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Speaker 2: if you tried them.

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Speaker 3: Then I get some mozzarella, shredded mozzarella. We put this

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Speaker 3: all over the top. So let me recap what we've got.

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Speaker 3: We've got popcorn chicken, We've got macaroni pasta. We have

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Speaker 3: dole mio for the grin. Then we have French onion

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Speaker 3: soup mix munch.

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Speaker 2: All together and what have you got? Well, you've got this.

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Speaker 3: Cacophony of munk and then we put cheese on the top.

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Speaker 3: What I'm going to do now, you don't mind moving

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Speaker 3: your loins. I'm going to pop this into the oven.

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Speaker 2: Keep the hap and away from my loins. Well that's hot.

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Speaker 3: Oh far out those those trays, those aluminium trays of flimsy.

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Speaker 3: Have you got a timer?

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Speaker 2: I have a time.

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Speaker 3: All you do you work on the wireless. So that's

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Speaker 3: in for about fifteen twenty minutes at two hundred.

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Speaker 2: And thirty degree when we eat after the eight thirty news,

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Speaker 2: we're going to try it and see what we like.

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Speaker 2: Why are you talking to me like I'm a special

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Speaker 2: You'll have to ask your parents that.

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Speaker 3: Thank you.

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Speaker 2: Well, that's coming up.

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Speaker 3: Popcorn chicken pasta bake. It's got French onion soup, which

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Speaker 3: is interesting. So here's how I've made the recipe. I've

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Speaker 3: cooked some popcorn chicken in the oven, and then.

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Speaker 2: On top of that, it's not KFC popcorn chicken. You've

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Speaker 2: gone full pith and just got that stuff you get

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Speaker 2: from the supermarket. But I was hoping for well what

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Speaker 2: you hope for a week? Haven't you figured out? Its

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Speaker 2: TikTok tucket by now? Such a mum thing to do.

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Speaker 3: I got that at home.

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Speaker 2: Get it high.

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Speaker 3: And then there's macaroni pasta. So you put the cooks,

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Speaker 3: you put that on top, then you put some domeo

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Speaker 3: just past the sauce on the top. Then you do

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Speaker 3: put that sachet of French onion soup mix.

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Speaker 2: No water or anything. No sprinkle it over the top.

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Speaker 3: Then you put on some cheese, some herbs, and off

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Speaker 3: you go, shove it in the oven and here we

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Speaker 3: have it.

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Speaker 2: Here. It looks it looks good. You know what, it's

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Speaker 2: going to be delicious.

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Speaker 1: Well, you don't know. We've had stuff that looked good

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Speaker 1: before and then we tried it.

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Speaker 3: It was hell.

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Speaker 2: All right, here's some for you. Brendan. You take that one.

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Speaker 2: That's a lot.

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Speaker 3: You don't have to eat it all, but I know you

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Speaker 3: look because you're a gut you have that one.

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Speaker 2: Give me three botts.

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Speaker 3: Oh, here's one bowl for you, and I've got one

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Speaker 3: for Ryan as well. I should give that one to Ryan. Ryan,

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Speaker 3: you're like this, Ryan, see a bit upset that you

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Speaker 3: cooked your car the other day.

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Speaker 2: Actually this has a lot in common. It's just as

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Speaker 2: cooked as your engine.

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Speaker 3: Mate.

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Speaker 2: All right, listally smells nice.

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Speaker 3: Okay, and this one's mine, gentlemen.

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Speaker 2: Ho in it looks a little what does it look?

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Speaker 2: It looks a bit red. No, that's the dormio, the

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Speaker 2: domo going in. Okay, yeah, oh yeah, yeah, it's nice,

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Speaker 2: isn't it?

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Speaker 3: Do it tastes it tastes like a tin of spaghettios.

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Speaker 3: Do you think my tomato sauce in it? So I'll

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Speaker 3: tell you what this would be a good hangover food,

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Speaker 3: state of origin food food food.

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Speaker 2: Even the pave chicken popcorn chickens food. Yeah, okay, that's

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Speaker 2: all day. We've all agreed, make it.

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Speaker 1: Do it now.

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Speaker 2: We'll put all that, We'll put those ingredients. Put that

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Speaker 2: recipe such as it is, up on ourselves. Really hard

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Speaker 2: to follow.

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Speaker 1: Start fancy the moldy, bacteria infested slab of meat.

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Speaker 3: Fall off the results too much tends to give.

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Speaker 2: Your people have indigestion in about ten minutes. But that

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Speaker 2: is till pick the wrong week to give up in crap? Yes,

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Speaker 2: is that every week