Yosuke made his first melted apple in 2004, life-sized highly realistic yet distorted fruit that blur the distinction between reality and fiction. His melted apple sculptures are intended to deceive the viewer’s eye.

Elisabeth Dowle is one of the world’s most respected painters of fruit and flowers, producing detailed and accurate studies. Although she studied at Croydon College of Art she says that she is largely a self-taught botanical artist.

A specially commissioned film from Vienna about making apple strudel and accompanying article describes the cultural and culinary interchange between the Ottoman Empire and Christendom that shaped this Austrian favourite.

A taste of apples through time, with three historical recipes tried, tested and adapted for the contemporary kitchen by food historian Tasha Marks.

In poetry and literature the apple is often a microcosm of our own existence – often mapping the seasons, the taste of youth, the ripening of age.