This is a dish that serves up a warm, enveloping hug — which is just what you want at this time of year when the winds kick up, the clouds turn more ominous, and the skies dim to black much too soon.

But then again, Nigella Lawson always seems to know what we crave, no matter what time of year or occasion.

Her “Chicken In A Pot With Lemons and Orzo” is no exception.

It’s from her newest cookbook, “Cook, Eat, Repeat: Ingredients, Recipes, and Stories” (Ecco), of which I received a review copy.

If you are especially drawn to Lawson’s personable and downright sensual voice, then you will especially love this book. That’s because each of the recipes is preceded by a page-long introduction in which Lawson explains the dish, often including what inspired it, whether it can be scaled down, and what draws her to certain ingredients used in it. In other words, she makes the dish come to life so vividly that you’ll be hard pressed not to run to the kitchen to make it right then and there.

The book isn’t arranged in the conventional format of “Appetizers,” “Salads,” and “Entrees,” etc. Instead there are headings such as “A Is For Anchovy,” where you’ll find delights such as “Spaghetti with Chard, Chiles and Anchovies” and “Celery Root and Anchovy Gratin”; and chapters such as “A Loving Defense of Brown Food,” which includes recipes for “Marrowbone Meat Sauce” and “Beef Cheeks with Port and Chestnuts.”