An oriental meal inspires Clare Latimer to look east of Suez for this week’s offerings

WAGAMAMAS means selfish in Japanese, but not in the way we interpret the word.
Their version is looking after yourself and the chain came out as the most popular restaurant in London this year beating places like Le Gavroche and Gordon Ramsey’s restaurants.
I decided to go to the Camden branch in Jamestown Street and give it a once over.
I took a goddaughter who was impressed by the friendly and efficient staff.
You all sit at long tables, school fashion and the order is written on your table mat.
We were taken through the menu by Alenka who was really helpful and explained a noodle from a tofu cube and therefore helped us out on choice.
I would recommend the edamame soya beans which are cooked and slightly salted.
You hold them in your mouth and squeeze the succulent beans from the pod. They are delicious.
Then I would have a choice of side orders as they are all varied and interesting and leave out a main course, as they are very large. If you have a good appetite then go for the lot.
Pumpkin curry with chicken
This is a variation of one of their recipes with chicken rather than tofu so if you wish you can change it back.
I have simplified the ingredients a little but it still tastes good.

Serves 4
Ingredients
Two tablespoons vegetable oil;
One small pumpkin, peeled, de-seeded and cut into wedges;
Two courgettes, cut into small chunks;
Six button mushrooms, halved;
Four baby sweetcorn;
Handful sugarsnap pea;
One lemongrass stick, outer leaves removed, finely chopped;
Two garlic cloves, peeled and finely chopped;
2.5cm piece of fresh ginger root, peeled and grated;
Two large chicken breasts, cut into small cubes;
200g canned coconut milk
225g brown rice
Two handfuls of baby spinach;
Salt and pepper,
Handful of chopped coriander.

Method
Heat a wok or large frying pan over a medium heat for one to two minutes or until completely hot and almost smoking and add the vegetable oil. Add all the ingredients and stir-fry for two minutes. Season with a little salt and pepper and continue cooking for a further 15 to 20 minutes, or until the pumpkin is tender. Cook the rice according to the instructions on the packet. Drain and divide between four plates.
Scatter the baby spinach leaves over the rice and then spoon over the curry.
Sprinkle with chopped coriander.

Fruit Yakitori
This is not in their restaurant but I have taken it from their cookbook. Soaking the skewers will prevent them from burning under the grill.

Serves 4
Ingredients
100 ml water;
110g white sugar;
Juice and zest of two limes;
Half fresh pineapple, cut into 2.5cm cubes;
Two bananas, cut into 4cm pieces;
Three kiwi fruit, peeled and quartered;
Four bamboo skewers, soaked in water for two hours.

Method
Put the water, half the sugar and the juice and zest in a small pan and bring to the boil.
Lower the heat and simmer gently for 10 to 15 minutes or until thick and syrupy.
Put the fruit onto the skewers varying colour and flavours and sprinkle with the remaining sugar.
Heat the grill and cook until the fruit is golden and slightly charred, turning occasionally, drizzle with the lime syrup.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk