The teapot is quite painstaking to make. Unlike the brown teapot, the spout is pressmoulded, trimmed and cut to fit - pours well too. It is very satisfying to make a good batch of teapots. They seem to get the creative feelings flowing.

Joanna makes most of the green colanders. Some are green inside, and some are white. The painted in stamps around the inside edge repeated in the dish below produce one of our favourite pots. There are three sizes with accompanying dishes.

There are two sizes of plate. They have a flat rim and turned footring.The plates can be simple and undecorated, or have a roullette or stamp decoration around the rim.

There are four standard sizes of jug and two basic shapes. All have a press moulded spout which, as well as being pleasing to look at, pour very well.

Both the soup and dessert bowls have the same stamped decoration inside and a turned footring.

The same pots as those glazed in white and aquamarine. They accept a standard 8oz. pack of butter. They are very complicated to make, the bases and lids being thrown round then squared or ovalled, but we think the end result is one of our best pots. Some customers use them for pate.

We make several mug shapes and sizes, but this is the one we seem to make most of in the green.

If anything can help make washing up less of a chore, hopefully our cutlery drainer can. It stands on four feet or a turned out foot to allow the drips to run back into the sink. We also make trays to stand underneath if this is preffered. I enjoy making them, they are practical and look interesting. We also make a teaspoon drainer.

There are three standard sizes of salad bowl.They usually have stamped decoration inside the rim and the insides glazed green, white or pale blue. They stand on a turned footring and are good for serving pasta and vegetables as well as salad. Some customers also use them as fruit bowls.

The cake stand will give your cake the pride of place it deserves. They are also really good for cheese and grapes. The heavily roulletted top stands above a thrown pedastal foot.

We have been making various cheese covers for about ten years. The cheese plate is either a flat plate or a pedestal similar to the cake stand. The cover has a hole in it below the handle.

The jam pot will take about 350grams of jam or marmalade. There is a cut out in the lid for a spoon. They are sometimes used as sugar pots.

The garlic pot is similar to the store jar, but has air holes in its sides and lid. Putting holes in a pot is satisfying to do, serves a purpose and looks attractive and interesting. The pots are big enough to hold three or four large garlic bulbs.

The lidded storage jar is straight sided and has an inset lid with a thrown knob. We make two standard sizes. The straight sides just ask for a sprig or a stamp, so we usually oblige. As with all the pots, we charge extra for the more elaborate decoration.

These are an attractive and practical way of displaying eggs. Joanna makes two sizes - a twelve egger and a six egger. They are decorated in similar ways, but vary in detail.