I melted a dollop of coconut oil in a pan and gently softened a diced red onion. Then I added the usual Indian spices - cumin, coriander, chilli, cardamom pods, saffron, bay leaves etc and fried them for a minute or two. The celeriac rice went in next, and I stirred it around until it was coated in the spicy oil, and after a few minutes I added 300ml of veg stick and simmered for ten minutes or so. I had to take some of the stock out as it was a bit wet, so I’d just add 200ml next time. Still, it made a nice mug of broth