Jamie's new book, The Ministry of Food, was prompted by the rising levels of obesity in Britain (now the highest in Europe). Jamie realised that there are so many people who don't know how to cook a proper, healthy meal for their family. Britain is the home of the pre-packaged meal (the Brits consume 50% of all pre-packaged meals in Europe). Despite their convenience - you can just whack them in the microwave - pre-packaged meals aren't all that good for you.

Jamie wants to teach England to cook good, honest, affordable food. To do this, he's asking everyone to pass it on. He wants us to learn one recipe from each chapter of his new book, master the recipes and then teach them to at least two people. This is my way of passing it on. I'm going to be sharing the recipes I try on FuShMuSh.

First up, Sweet Potato and Chorizo Soup. I've never made a soup before. Who knew making soup was as easy as just chopping stuff up, throwing it in a pan and cooking it for a while. I'm already learning from Ministry of Food.

Sweet Potato and Chorizo Soup
Serves 6 - 8 (it was 3 meals for Andrew and me)

2 carrots 2 sticks of celery 2 medium onions 2 cloves of garlic 800g sweet potatoes 200g chorizo sausage a small bunch of fresh parsley olive oil 1 heaped teaspoon curry powder 2 chicken or vegetable stock cubes, preferably organic sea salt and freshly ground black pepper 1 fresh red chili

To make your soup:
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Peel and chop the sweet potatoes. Slice the chorizo. Finely chop the parsley leaves and stalks.

Put a large pan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients with curry powder and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes, until the sweet potato is cooked through.

To serve your soup:
Season with salt and pepper. Using a hand blender, pulse the soup until smooth and scatter over a little finely chopped chili. Divide between your serving bowls and tuck in.