Part of the Angus mince on my plate was cooked fully, and part of it wasn't.

I'll give you a hint - more than half of it.

It was warmed up, but it wasn't exposed to heat more than it took to make it warm.

It isn't raw though. It was soaked for about 5 hours in a mix of unpasteurised apple cider vinegar, and Cornish sea salt, and then drained.

Oh yes, there is fried lamb liver amongst it, I put a little too much in the original cook yesterday.

Anyhow, it tastes so good, that I'm going to eat beef mince this way regularly. And I have a hunch that this raw meat will also bring some very different bacteria to my gut that have missing most of my life. Organisms that would improve my health and immunity.

I'm probably going to add raw duck egg yolk next time too, and probably not cook the spinach either, I love spinach. No idea why but it was not a food I saw much as a child.