Turkey & tomato hotpot
Cut the bread into small cubes and put into a mixing bowl. Sprinkle the milk over them, and leave to soak for 5 minutes.
Add the garlic, caraway seeds and turkey. Season with salt and pepper, and mix well.
Whisk the egg white until stiff, then fold, half at a time, into the turkey mixture. Refrigerate for 10 minutes.
While the turkey mixture is chilling, put the stock, tomatoes and tomato purée into a large saucepan and bring to the boil. Add the rice, stir and cook for 5 minutes. Reduce the heat to a gentle simmer.
Meanwhile, shape the turkey mixture into 16 small balls. Carefully drop them into the stock, and simmer for a further 8–10 minutes until both the turkey balls and rice are cooked. Serve immediately