Let's start cooking
Heat 2 tbsp of olive oil in a non stick frying pan over medium heat. Dust the cutlets in ground coriander and cook for 4 to 5 minutes on each side. Put aside in a warm oven. Wipe out frying pan and heat 1tbsp oil and fry the coriander seed. Remove seeds saving the oil and fry the beans over high heat until bright green. Put aside. Add final oil to the pan and sauté garlic briefly, then add the red cabbage tossing on high heat until shiny and starting to soften, add the Ham Jam and vinegar, stirring until melted and add the beans and coriander seeds, tossing through thoroughly. Season with the salt and cracked pepper.