What about:

• Spaghetti & meatballs (with gluten free pasta and without the tomato sauce for Eimear)
• Shepherds pie
• Fish pie
• Sausage, beef or chicken casserole
• Irish stew
• Roast chicken
• Chicken nibbles
• Home-made fish fingers (I use rice crumbs which I get from New world but you can get GF breadcrumbs too)
• Chicken strips (made the same way as fish fingers)
• Schnitzel fingers - Michaela loves these!  (I use beef or lamb but pork would be good too, I cut it into strips and marinade in a mix of lemon juice and GF soy sauce to tenderise the meat before egg & crumbing it in rice crumbs)
• Lamb cutlets
• Rice risotto (a favourite of mine because it's so easy and tasty and you can basically add what you have on hand)
• Home-made chicken nuggets (Kazzle posted a really good recipe awhile ago, I'll see if I can find the thread for you).
• Mild chicken curry
• stir fry
• apricot chicken

I keep a supply of GF ingredients on hand and have found that although they can be expensive they do last well - like GF soy sauce is usually very strong so you don't need much.  New world Porirua has a good selection of GF and wheat free meal ingredients (like the rice crumbs) and Moore Wilsons in Kenepuru has some really good wheat/gluten free powdered stocks which are quite reasonably priced.

ETA:  Remind me and if you'd like I'll bring along some GF recipe books next time we meet up.

I haven't got the Allergy cookbook so not sure.  I've found my favourite recipes are ones from normal cookbooks that are naturally allergen free or that I've adjusted using special flour or ingrediants.

My risotto is so easy!  All you need to do is:

Add a couple of Tablespoons of oil to a heated pan and saute onion (I usually saute chopped bacon too - yum).  Once the onion is clear add a cup of arborio rice and cook, stirring regularly, until this is completely coated in oil and beginning to take on a transparent appearance (about 5 mins). 

In the meantime prepare 2 cups of chicken stock.  Add enough stock to the pan to cover the rice and stir through.  Once this is absorbed add a bit more stock and veges to the risotto and continue to gradually add stock, stirring each time and replacing the pan lid in between additions until there is no stock left and the rice and veges are cooked.  If the rice still seems a bit hard add some boiled water or more stock to the pan.

Vege's that are good to add are spinach (frozen or fresh), frozen peas, grated carrots and grated pumpkin.  You can also stir through cooked chicken near the end.