Add a couple of glugs of red wine, if using, and stir well, giving the pan a good deglaze, scraping up all those tasty brown bits left behind from the browning of the meat. (gillianskitchen.com)
HS: Hi Alexis, I typically tear rustic day old bread into bite - sized pieces, toss it with a few glugs of olive oil, then spread out on a baking sheet in a single layer. (101cookbooks.com)
Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes. (deliciouslyella.com)