Ingredients

• 225g/8oz long grain rice
• 400g chopped tomatoes, canned
• 2 garlic cloves, chopped
• 1 tbsp fresh flatleaf parsley, chopped
• 1 tbsp fresh basil, chopped
• 450g/1lb turkey mince
• 1 egg
• 100g/4oz fresh white breadcrumbs
• 5 tbsp olive oil
• 150ml/¼ pint double cream
• 1 tbsp tomato purée
• 2 leeks, sliced
• 3 carrots, 2 thinly sliced, 1 grated
•   garam masala, pinch
•   seasoning

Method

1. Place the rice in a pan with the juice from the canned tomatoes and enough water to come 1cm/½in above the rice. Add the tomato flesh, half of the garlic and a little seasoning. Bring to the boil, then simmer for 5 minutes. Add the chopped parsley and basil and simmer for a further 5 minutes until the rice is tender and all of the water has been absorbed.
2. Meanwhile, place the turkey mince, remaining garlic, egg, breadcrumbs and a little seasoning in a food processor or blender and whizz until well blended. Shape the mixture into walnut-sized balls.
3. Heat one tablespoon of the oil in a large frying pan, add the turkey balls and cook for 8–10 minutes, turning until cooked through and golden brown. Stir the cream and tomato purée into the pan with the turkey balls and simmer for 3 minutes.
4. Meanwhile, heat two tablespoons of the oil in a pan, add the leeks and cook for 2 minutes. Stir in the sliced carrots and cook for a further 5 minutes until the vegetables are tender.
5. Mix the remaining oil with plenty of seasoning and toss with the grated carrot. Pile the rice on a serving plate, top with the turkey balls and cream sauce and arrange the leeks and carrots around the edge. Serve the carrot salad separately.

Notes