Preheat a water bath to 63°C

Place the veal belly in a large vacuum bag with a pinch of salt and a little olive oil. Seal the bag with a bar sealer, then leave to cook in the water bath for 20 hours

After this time, plunge the vacuum bag into iced water to chill quickly, then cut into neat 4cm pieces. Keep in the fridge until ready to cook

For the artichoke crisps, cut each Jerusalem artichoke into 2mm thick slices on a mandoline. Steam until tender then place in the dehydrator for 3 hours

To make the purée, sauté the garlic and thyme in olive oil over a low heat then add the Jerusalem artichokes, a splash of water and seasoning. When the artichokes are soft, transfer to a blender and blitz until smooth

Preheat the oven to 180°C/gas mark 4

To finish the Jerusalem artichoke crisps, transfer to a baking tray and cook in the oven until completely crispy

For the sauce, cook the artichokes in the milk with a little salt and grated nutmeg then to make a sauce, adding more milk if necessary

When ready to serve, fry the veal belly pieces in a pan until warmed through and crispy and golden on the outside. Gently heat the veal jus in a pan

Reheat the Jerusalem artichoke sauce and blend using a hand blender until very foamy

To plate, add a line of the purée to each plate and drizzle some veal jus on top. Add a cube of the veal belly in the middle, then place a spoonful of the foam from the sauce next to it

Garnish with the Jerusalem artichoke crisps, nasturtium leaves and edible flowers. Serve immediately