Slice each apple in half. Use the corer or the small circle cutter to cut out the stalk - this will also leave a space for the grape head to slot into. Brush the cut sides with the lemon or orange juice to prevent browning.

Lay each apple half cut-side down on a chopping board.  With your knife, score a long, thin triangle into one each apple half.  Use the tip of your knife to remove the skin, then trim the apple flesh to tidy it up if necessary.

Push the mini heart cutter into the skin to make heart shaped 'spots' on each apple. Using the tip of a sharp knife, carefully pop the heart shaped pieces of skin out and place to one side. Brush juice over the apples again.

Place contrasting colours of the heart shaped skin back into each apple; green into the red apple and red into the green apple.

Push a grape into the top of each apple to make the head.

Using the writing icing or a dab of cream cheese, secure two edible candy eyes onto each grape head to complete each bug.

Dab each bug gently with a piece of kitchen paper to soak up any remaining juice and serve immediately.

For fun presentation, you could serve them up on a bed of dried fruit 'dirt'!