Sheridan Smith is making her musical comeback

She’s played some of television’s most memorable and entertaining women, been honoured with an OBE and gained a legion of fans with her sultry singing voice. Sheridan Smith is now swapping the stage for the high seas, as she headlines Floating Festivals’ Stages aboard a luxury cruise ship.

Sheridan joins us this morning live from the deck, to tell us about her voyage and returning to the West End (for the first time since that breakdown) in the new production of Joseph. She’ll also be filling us in on her upcoming wedding plans to the fiancé she found on Tinder.

Anton du Beke's scones

Last week we introduced you to our newest member of the This Morning team: Strictly pro Anton Du Beke. Or rather, Anton Du Bake! In episode two of his series, he’s sorting out the nation’s baking fails - starting with a vicar’s wife in the New Forest who admits to being one of Britain’s worst bakers.

Find out if Anton can help her master the perfect scone for an afternoon tea at the church.

Anton's scones

Makes: 10-12


250g plain flour

150g strong plain flour

2 tbsp baking powder

Pinch of salt

100g cold butter, cut into cubes

70g golden caster sugar

300ml buttermilk

250g raisins, optional

Flour to dust

Milk, to glaze

Clotted cream and jam, to serve


  1. Preheat the oven to 160C, fan 150C, Gas 3 and line a baking sheet with non-stick baking paper

  2. Place the two types of flour into a large bowl with the baking powder and salt. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs.

  3. Stir in the sugar, then add the buttermilk and mix in lightly to make a soft dough - if you are using raisins, add them at this point

  4. Turn the dough onto a lightly floured work surface and briefly knead to bring together

  5. Roll out to a thickness of about 2cm, then use a 6cm cutter to cut out the scones (if you have excess dough left over you can re-roll it one more time)

  6. Place the scones on the baking sheet and brush the tops with a little milk. Leave to stand for 15 minutes.

  7. Bake in the oven for about 20 – 25 minutes, or until the scones have risen and are golden brown

  8. Allow to cool before serving with jam and clotted cream

Tips for perfect scones

- Never overwork the dough as it will tighten up and will lose the lightness

- Buttermilk adds richness to the flavour

- Give time to let the dough prove

- Don't roll out the dough too thickly


Phil Vickery's griddled British asparagus and smoked salmon with pea and tarragon crème fraîche

It’s prime picking season for asparagus and Phil Vickery has harvested the cream of the crop to cook the ultimate seasonal dish: asparagus and smoked salmon with pea and tarragon crème fraîche.

Griddled British asparagus and smoked salmon with pea and tarragon crème fraîche

Serves: 4

Preparation time: 30 minutes

Cooking time: 10 minutes


For the griddled asparagus:

4 x 230g bundles British asparagus, trimmed

4 tbsp extra virgin olive oil

Salt and freshly ground black pepper

2 x 100g packs smoked salmon

For the pea and tarragon crème fraîche:

2 x 200ml tubs crème fraîche

4 tbsp tarragon, roughly chopped

2-3 tbsp cider vinegar

2-3 tsp caster sugar

250g petit pois frozen peas, cooked and refreshed then drained

Spicy smoked paprika (optional)

To serve: crusty sourdough or French bread


  1. Trim the ends of the asparagus to remove the woody stems.

  2. Place onto a tray and drizzle over the olive oil, season with salt and pepper and mix well

  3. Heat a large griddle or frying pan over a medium heat and add the asparagus in small batches to take on a nice griddled colour. This will take approximately 3-6 minutes depending on the thickness of the stems. Remove then repeat until all the spears are cooked and put to one side.

  4. Meanwhile mix the crème fraîche, tarragon, cider vinegar, sugar and petit pois, season with salt and freshly ground black pepper and mix well

  5. To serve, wrap the smoked salmon around the griddled asparagus spears

  6. Divide the wrapped spears evenly onto 4 plates then spoon over the pea crème fraîche. Dust with a little paprika and serve with crusty bread, a drizzle of olive oil and plenty of black pepper.

Shop all of the ingredients from Waitrose & Partners now

Juliet Sear's pistachio, mint and yoghurt cake

Serves: 10 - 12

Prep time: 50 minutes

Chill time: Minimum 1 hour

Bake time: 40 - 50 minutes



100ml (3 ½ fl oz) water

100g (3 ½ oz) caster (superfine) sugar

50g (1 ¾ oz) honey

Handful of chopped mint


240g (8 ½ oz) self-raising (-raising) flour

Pinch of salt

300g (10 ½ oz) blitzed pistachios

200g (7oz) butter

350g (12oz) caster (superfine) sugar

50g (1 ¾ oz) honey

2 tbsp fresh mint

8 eggs

Yoghurt topping

250g (9oz) full-fat Greek yoghurt

2 tbsp icing (confectioner’s) sugar

2 tbsp honey

Fresh fruits (Juliet uses green, gold and baby kiwi slices, and slices of orange, strawberries and blueberries)

Flowering mint leaves and edible flowers to decorate (Juliet uses mixed colour zinnias and flowering mint)


Stand mixer, electric whisk or bowl and wooden spoon

Cake leveller or sharp knife

Palette knife

23cm (9in) round cake tin, lined with baking parchment


  1. Cream the butter and sugar until light and fluffy, then add the eggs one at a time until combined

  2. Add the mint and honey, and fold in the flour, pistachios and salt

  3. Bake at 160℃ (325℉) for 40 - 50 minutes until cooked through

  4. Now make the syrup. Heat the sugar, water and honey until the sugar is dissolved, then take off the heat and add the mint.

  5. Make the yoghurt topping in a bowl. Add the honey and sugar to the yoghurt and stir through.

  6. Trim off the hump from the top of the cake and drizzle over the syrup mixture so it soaks in

  7. Spoon the yoghurt topping onto the cake and using a palette knife, level and make it smooth

  8. Go around the edge of the cake with the palette knife to make it neat and round and so that the toppings sit around the edge of the sponge

  9. Dress with fruit and fresh flowers, trimming the fruit and choosing various sizes of the flowers so they fit neatly together and around the top edge of the cake. Chill for at least an hour before serving.