Start by making a lengthwise cut into the meat, so the meat can be opened up,

Place a clean cloth over it and pound it flatter, e.g., with a rolling pin.

Season the meat with salt and pepper.

Place the ham and cheese on one half and fold the other half back over.

Season the meat with salt and pepper on the other side.

Vacuum seal the meat and place it in your sous vide/water bath.

Cook the meat for 1 hour and 15 minutes at 60 degrees Celsius (140 degrees Fahrenheit).

When the time is up, remove the meat from the water bath and the vacuum bag.

Pat it dry on both sides with, for example, a clean cloth.

Get three small plates and put flour, a beaten egg, and bread crumbs in each of them.

When I bread, it's always a good idea to ensure that one hand takes care of the wet ingredients and the other of the dry. That way, you can still work quite efficiently.

Place the dried meat on the plate with flour and turn it well, so it's covered. Then move it to the plate with the egg and again make sure it is coated on both sides. Finally, it goes into the panko, so it also covers the meat all over.

Place it directly in a deep fryer or pot/pan with oil that is 180 degrees Celsius (356 degrees Fahrenheit) hot.

Repeat with the other piece.

The meat is fully cooked, so the turn in the hot oil is only to get the panko/bread crumbs crispy. It takes about 2 minutes.

When the meat is done, pat it dry of oil (with either paper towel or a clean cloth) and serve immediately.

Peel the potatoes and Jerusalem artichokes. Cut them into cubes and use all that you don't need in the puree instead, so nothing goes to waste.

Cut the cubes into small pieces, mine were about 5-7 mm squares. Try to be as precise as possible; it pays off both visually and taste-wise, as the more uniform they are, the more uniformly they cook. Season them with salt and pepper.

Heat a pan over medium-high heat (11 out of 14 on my stove) and add a bit of oil. When it's hot, add the small cubes of Jerusalem artichokes and potatoes along with the butter.

Fry them for about 10 minutes in total, turning them frequently. The goal is for them to become a little crispy.

Cut the remaining Jerusalem artichokes and potatoes into smaller pieces.

Put them in a pot with milk, cream, and water. I use 1/3 of each. The main thing is to cover them with liquid, so use more rather than less.

Bring it to a boil while stirring and then reduce the heat, letting it simmer for 10-15 minutes. They should become tender so that they can easily be blended.

When making purees, it's important not to blend all the liquid at once, as it often becomes too thin and not smooth.

So strain the liquid and blend the Jerusalem artichokes/potatoes with a little liquid and butter. Add some more liquid if it needs to be thinner. Season with salt, pepper, and possibly lemon juice.

Next time I make this dish, I will just strain the liquid and mash them with a potato masher/whisk/fork instead.

Serve everything together, preferably with some fresh thyme and something pickled, e.g., an onion marmalade.