Sauteed silverbeet with ham hock and cranberry and silverbeet stem pickle

First make the pickle. Weigh out 80g of the most vibrant-looking chard stalks and cut them into ½cm-thick slices. Put the vinegar, honey and a quarter-teaspoon of salt in a small saucepan, stir to combine, then bring to a simmer. Drop in the chopped chard stems and cranberries, take ioff the heat and leave to cool while you get on with the rest of the dish. Meanwhile, cut the remaining chard stems at an angle into 5cm-long pieces. Put a large saute pan on a medium-high heat, add the oil and, when hot, add the onions, garlic, chopped coriander, a quarter of the ham, a teaspoon of salt and a good grind of pepper, and cook, stirring frequently, for 15 minutes, until the ham is slightly crisp and the onions are lightly golden. Add the cumin and mustard seeds, the raw chard stems and the rest of the ham, and cook, stirring, for three minutes more, taking care not to break up the ham too much. Roughly tear the chard leaves and stir into the mix in batches, until just wilted. Ladle the chard and ham mix into a shallow bowl, scatter the reserved picked coriander leaves on top, spoon over a third of the pickle and serve with the rest on the side.