On account of our adopted “heure de souper”, I find that I shoot less cooked dishes during the winter months owing to the early fading of daylight. The advantage of this is that I have more time, and inclination, to shoot still life pictures. Simple raw ingredients are an infinite source of imagery, and I get to eat them afterwards. Apples have always been a subject for still life painters and photographers. There is a simplicity to the form, as with an egg, that belies the complexity of their colours, patterns, textures and subtle changes of shape. Because we are accustomed to them being around us we don’t see them. We look at them and we hold them, but we don’t see them. Seeing is understanding and to see involves more than looking. The most useful asset that I gained from my slightly pointless years at art school was being made aware of that fact, and my time in France has been spent trying to see the world around me more clearly than I had before. Even if I don’t succeed in finding that clarity I still enjoy the pleasure of trying, and every now and then I get a peek through the clouds.