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Ohio voters have resoundingly rejected a measure that would make it more difficult to amend the state’s constitution, a proposal that Republican officials bluntly admitted was an effort to kneecap an upcoming ballot measure asking voters to enshrine a right to abortion care. That proposal has failed, with roughly 65 per cent of the vote tallied by Tuesday night after polls had closed, according to projections from the Associated Press. Issue 1 would have required that proposed amendments to the state constitution receive at least 60 per cent of the vote, raising the threshold substantially from a current simple majority vote. It also would have increased the minimum number of petition signatures that groups would have to collect before qualifying an issue to get on a ballot. The proposal’s failure means that a November referendum on abortion rights will need only 50 per cent of the vote to enshrine those protections into the state’s constitution, a major victory for abortion rights advocates and democratic campaigns in the aftermath of the US Supreme Court’s decision to strike down Roe v Wade. President Joe Biden called the measure a “blatant attempt to weaken voters’ voices and further erode the freedom of women to make their own health care decisions.” “Ohioans spoke loud and clear, and tonight democracy won,” he said in a statement. Within the last year, voters have also turned out in record numbers to protect abortion rights in California, Kansas, Michigan and Vermont, underscoring the overwhelming unpopularity of the Supreme Court’s decision and the volatile landscape for reproductive healthcare in its wake, while scrambling anti-abortion campaigns from Republican officials emboldened by the ruling. Issue 1 campaign Protect Our Constitution was largely supported by GOP mega-donor and Illinois businessman Richard Uihlein. A coalition of abortion right, civil rights and democratic advocacy groups joined a No On Issue 1 campaign. “Tonight was a major victory for democracy in Ohio,” the group said in a statement following projections of the measure’s defeat. “The majority still rules in Ohio, and the people’s power has been preserved – because Ohio voters showed up and overwhelmingly voted down Issue 1.” Ohio voters saw the proposal for “what it was: a deceptive power grab designed to silence their voices and diminish their voting power,” the group added. Kelly Hall, executive director of the Fairness Project, said the results mark an “incredibly profound and inspiring day for democracy”. “When faced with the choice of whether to allow politicians and special interests to consolidate power and strip voters of their rights, Ohioans fought back,” she said in a statement. “The defeat of Issue 1 should send a clear message to other extremist officials around the country that democracy will not die; people are ready to defend their rights against blatant attacks like Issue 1.” The upcoming proposal for a constitutional amendment in November will ask Ohio voters whether “every individual has a right to make and carry out one’s reproductive decisions.” After the Supreme Court’s ruling in Dobbs v Jackson Women’s Health Organization last June, Ohio lawmakers swiftly outlawed most abortion after roughly six weeks of pregnancy, a law that is currently suspended by a state court injunction but could be reinstated by the state Supreme Court. A vote to enshrine abortion rights in the state’s constitution would effectively overrule any such law. Abortion rights advocates and providers have warned that Ohio’s ban, which does not include exceptions for pregnancies from rape or incest, ignited a healthcare crisis that endangered patients and their families across the state, forcing people to seek care hundreds of miles out of state and navigate complicated legal and medical minefields while experiencing pregnancy complications. Ohio Republicans initially canceled August elections altogether, which have historically low turnout. But in May, they reversed that decision to put Issue 1 on the ballot – a decision that appears to have backfired for them. Nearly 600,000 Ohio voters cast their ballots early, with voters reporting busy polling locations across the state on election day. Read More Texas judge sides with women after harrowing testimony over anti-abortion law DeSantis won’t rule out national abortion ban but suggests there’s no ‘mileage’ left in Congress

“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). 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