1: Melt the coconut oil in a large heavy based frying pan on a medium low heat

2: Add the spring onion and celery and cook gently for 15 minutes

3: Meanwhile blanche the remaining vegetables in a separate pan of boiling water for 3 minutes. And put to one side

4: Turn up the frying pan heat and add the rice, stirring for 1 minute

5: Add the stock to the rice, 1 ladle at a time, waiting until the rice soaks up the stock each time and is nearly cooked. Save a little of the stock

6: Turn the heat down and add the vegetables for one minute

7: Turn the heat off and stir in the lemon juice and zest, mint and chives

8: Add the saved stock, put the lid on the pan and leave to stand for 2 minutes

9: Serve and garnish with wild rocket