1

Peel and cut the potatoes into small chunks. Add them to the saucepan; cover with boiling water from the kettle and simmer briskly for 6-8 minutes, until just tender.

2

Meanwhile, peel and thinly slice the onion. Spray the non-stick frying pan or wok with the cooking spray and cook the onion for 3-4 minutes until softened. While its cooking, finely shred the cabbage; add it to the pan with the onion and stir-fry for 3-4 minutes, until the cabbage is wilted.

3

Drain the potatoes in the colander, letting them steam-dry for 1-2 minutes.

4

While the potatoes are draining, thinly slice the chilli, removing the seeds. Add the chilli to the frying pan or wok with the cumin seeds. Add the potatoes; then snip in the ham and the coriander with a pair of scissors. Stir-fry everything together for 3-4 minutes, adding an extra couple of sprays of the cooking spray.

5

Check the seasoning before piling the bubble and squeak on to warmed plates and serve with extra sprigs of coriander.