Clean the carrots and put them in a pot with the ingredients for the broth. Bring everything to the boil and then simmer with the lid on and a low heat for about 25-30 minutes, until the carrots are relatively soft but also still have a slight bite. Remove and leave to cool.

Rinse the millet well and place in a saucepan with twice the amount of salted water or light vegetable stock. Bring to the boil over a high heat, simmer for 10 minutes. Take off the heat and let it stand covered for about 20 minutes to cook through.

Finely dice the cooled down carrots. Cut or chop the capers, gherkins, onions and chives very finely. Mix with the rest of the tartare ingredients and season with salt and pepper.

Serve the tartare with the millet.